Ingredients
1 Tablespoon vegetable oil
3 medium onions, chopped
3 carrots, chopped
2 Tablespoons jalapeno peppers, minced (optional)
2 cloves garlic, minced
2 Tablespoons chili powder
1 1/2 teaspoons ground cumin
2 (28 ounce) cans whole tomatoes, chopped, with their juice
2 1/2 Tablespoons GOLDEN BLOSSOM HONEY
3 (15 ounce) cans red kidney beans, drained and rinsed well
2/3 cup bulghur
3/4 cup plain non-fat yogurt
1/2 cup scallions, chopped
1/4 cup fresh parsley, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Heat oil in a large pot. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute until vegetables are tender, about 5 minutes. Add tomatoes and honey. Cook on high heat for 5 minutes. Stir in beans and bulghur. Simmer for 25 minutes. Spoon chili into bowls. Top with yogurt, scallions and parsley.
Serves: 6
Serves: 6
