Half-Hour Chili

1 tbsp canola oil

3 medium onions, chopped

1 carrot, chopped

1 tbsp finely chopped jalapeño pepper

2 cloves garlic, finely chopped

1 tbsp chili powder

1 tsp ground cumin

1 can (28-ounce) whole tomatoes, chopped, with juices

1 can (14-ounce) whole tomatoes, chopped, with juices

1 tsp brown sugar

¼ tsp salt

2 cans (15-ounce) red kidney beans, rinsed

1/3 cup bulgur

½ cup non-fat plain yogurt, for garnish

1/3 cup chopped scallions, for garnish

¼ cup chopped fresh cilantro, for garnish

Preparation:

Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste, and cumin. Cook, stirring often, until the onions and carrots are soft, 5 to 7 minutes. Add tomatoes with their juices, sugar, and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes. Garnish with yogurt, scallions and cilantro, if desired. Serves: 6.