1 tbsp. oil
3 onions, chopped
1 carrot, chopped
4 Jalapeno peppers, minced
3 green chilies
6 garlic cloves, minced
3 to 4 tsp. chili powder
1 tsp. ground cumin
3 (14 oz.) cans tomatoes, chopped with juice
1 tsp. brown sugar
2 (15 oz.) cans red kidney beans, drained & rinsed
2/3 c. bulgur wheat
1/2 c. yogurt (low or nonfat) (optional)
1/3 c. scallions, chopped (optional)
1/4 c. fresh cilantro, chopped (optional)

In a Dutch oven or large saucepan, heat oil over medium heat. Add next seven ingredients. Saute 5 to 7 minutes, until onions and carrots are soft. Add tomatoes, juice and sugar; cook 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer, uncovered, for 15 minutes until thickened. Serve with yogurt, scallions, and cilantro on the side (optional). Makes 4 servings.

412 calories; 21 grams protein; 6 grams fat; 75 grams carbohydrate, 810 milligrams sodium; 2 milligrams cholesterol.