Categories: Chili, Low-fat 
      Yield: 4 servings 
  
      4 tb Vegetable stock 
      3    Onions, chopped 
      1    Carrot, chopped 
      1 tb Minced jalapeno pepper 
           (fresh or canned) 
      2    Cloves of garlic, minced 
      3 ts Chili powder (3-4 tsp) 
      1 ts Ground cumin 
      1    Can (28 oz) tomatoes, 
           Chopped with their juice 
      1    Can (14 oz) tomatoes, 
           Chopped with their juice 
      1 ts Brown sugar 
      1    Can (15 oz) red kidney beans 
           Drained and rinsed 
    1/3 c  Fine or medium grain 
           Bulgur 
    1/2 c  Nonfat plain yogurt 
    1/3 c  Chopped scallions 
    1/4 c  Chopped fresh cilantro or 
           Parsley 
  
  In a Dutch oven or a large saucepan, heat the vegetable stock over medium 
  heat.  Add the onions, carrot, jalapeno peppers, garlic, chili powder and 
  cumin.  Braise, covered, for 5 to 7 minutes, or until the onions and 
  carrots are soft. Add the tomatoes with their juice and the sugar; cook for 
  5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to 
  low.  Simmer the chili, uncovered, for 15 minutes, or until thickened. 
  Serve with yogurt, scallions, and cilantro or parsley on the side.