Vegetarian Chili - cooking recipe

Ingredients

1/4 cup vegetable stock
3 medium onions, chopped
1 carrot, chopped
1 tablespoon jalapeno, minced (fresh or canned)
2 garlic cloves, minced
4 teaspoons chili powder
1 teaspoon cumin, ground
1 (28 ounce) can diced tomatoes, with their juice
1 (15 ounce) can diced tomatoes, with their juice
1 teaspoon brown sugar
2 (15 ounce) cans red kidney beans, rinsed and drained
1/3 cup bulgur (fine or medium grain)
1/2 cup plain yogurt, non-fat
1/3 cup scallion, chopped
1/4 cup cilantro, chopped

Preparation

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