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| Home -> [Chili, Herbs & Spices] -> [Half hour chili Recipe] |
Half hour chili
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chili, Herbs & Spices |
Rating: |
no rating. |
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Ingredients:
| 4
| tbsp | Vegetable stock | | 3
| | Onions, chopped | | 1
| | Carrot, chopped | | 1
| tbsp | Minced jalapeno pepper | | | (fresh or canned) | | 2
| | Cloves of garlic, minced | | 3
| tsp | Chili powder (3-4 tsp) | | 1
| tsp | Ground cumin | | 1
| | Can (28 oz) tomatoes | | | Chopped with their juice | | 1
| | Can (14 oz) tomatoes | | | Chopped with their juice | | 1
| tsp | Brown sugar | | 1
| | Can (15 oz) red kidney beans | | | Drained and rinsed | | 1/3
| cup | Fine or medium grain | | | Bulgur | | 1/2
| cup | Nonfat plain yogurt | | 1/3
| cup | Chopped scallions | | 1/4
| cup | Chopped fresh cilantro or | | | Parsley |
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Procedures:
| 1 | In a dutch oven or a large saucepan, heat the vegetable stock over medium heat. | | 2 | Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. | | 3 | Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. | | 4 | Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. | | 5 | Stir in the beans and bulgur, and reduce heat to low. | | 6 | Simmer the chili, uncovered, for 15 minutes, or until thickened. | | 7 | Serve with yogurt, scallions, and cilantro or parsley on the side. |
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