Chili in a Half-Hour

Got a hungry crew? You can have this meatless chili ready for a hungry crowd in half an hour. It’s a hearty, healthy and economical meal. It’s perfect for meatless Monday or anytime you are rushed to put a meal on the table.

  • 2 Tablespoon grapeseed oil
  • 6 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 tablespoon finely chopped jalapeno pepper
  • 4 cloves garlic, finely chopped
  • 2-4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2-28-ounce can plus 2-14 ounce can whole tomatoes, chopped, with juices
  • 2 teaspoons brown sugar
  • ½ teaspoon salt
  • 4 15-ounce cans kidney beans, rinsed
  • 2/3 cup bulgur
  • ½ cup grated cheese for garnish
  • 1 cup non-fat pain yogurt for garnish
  • 2/3 cup chopped scallions for garnish
  • ½ cup chopped fresh cilantro for garnish

Place a Dutch oven on a burner over medium heat, add the oil, then the chopped vegetables, along with the chili powder and cumin. Cook the vegetables and spices until the onions and carrots are soft. This will take about 5 to 7 minutes.

Add the contents of the tomatoes, sugar and salt to the pan. Cook the ingredients for 5 minutes set at high. Stir in the beans and bulgur, once it comes to a boil reduce the heat to low. Simmer the ingredients until the chili has thickened, in approximately 15 minutes.

Makes about 12 servings about 1 1/3 cup each. Serve the chili with any of the garnish above, if desired.

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