Servings 10 Serving Count
Ingredients 16 Count
Nutrition 149 Calories
Total Time 30 Minutes

Half Hour Chili


4 tablespoons Vegetable Stock

1 cup Onion, chopped

1 Carrot, chopped

1 tablespoon Jalapeño Pepper, minced (fresh or canned)

1 cup Red Bell Pepper, chopped

2 cloves Garlic, minced

2 teaspoons Chili Powder

1 teaspoon Cumin, ground 

14 ounce can Tomatoes, diced

1 teaspoon Brown Sugar

1 can Red Kidney beans, drained and rinsed

1 can Black beans, drained and rinsed

1/3 cup Bulgur, fine or medium-grain

1/2 cup Nonfat Plain Non-dairy Yogurt

1/3 cup Scallions, chopped

1/4 cup fresh Cilantro or Parsley, chopped


In a large saucepan, heat the vegetable stock over medium heat.

Add the onions, carrot, jalapeño peppers, red bell pepper, garlic, chili powder and cumin. Boil 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.


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