Total Time
45mins
Prep 15 mins
Cook 30 mins

My dear friend Georgia is a wonderful cook who prepares healthy food. She was recently featured in our local newspaper in the cooking section. This is one of three recipes that she shared. She prepared this for our lunch group when we worked together. It's good, quick, and very healthy.

Ingredients Nutrition

Directions

  1. In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
  2. Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
  3. Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
  4. Reduce the heat to low; stir in the beans and bulgur.
  5. Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
  6. Serve garnished with yogurt, scallions, and cilantro.
Most Helpful

5 5

Wonderful chili! My vegetarian son loved it. I left out the hot peppers and added a can of white beans along with some zucchini that needed tending to. Took it camping with us and it worked out beautifully. :)