 |
Ingredients:
| 1 |
Tbsp vegetable oil |
| 1/4 |
cup fresh green peppers, diced |
|
1/2 |
cup onions, diced |
| 1 |
Tbsp chili powder |
| 2 |
tsp cumin |
| 1/2 |
tsp granulated garlic |
| 1/4 |
tsp onion powder |
| 1-1/2 |
cups canned crushed tomatoes |
| 1/4 |
cup canned diced tomatoes, drained |
| 2 |
cup canned kidney beans, drained, rinsed |
|
1/4 |
cup plus 2 Tbsp bulgur wheat, (No. 3 size) |
| 1 |
cup water |
| 1/2 |
cup lowfat plain yogurt |
|
1/2 |
cup plus 2 Tbsp lowfat cheddar cheese, shredded |
|
| 1. |
In a large sauce pan,
heat oil over medium heat until hot. |
| 2. |
Add peppers and
sauté over medium heat for 3 minutes until tender. |
| 3. |
Add onions and
sauté for 2 minutes until translucent. |
| 4. |
In a small bowl,
combinechili powder, cumin, garlic, onion powder,
red hot sauce (optional), brown sugar, crushed tomato,
and diced tomatoes. |
| 5. |
Add tomato mixture to cooked
vegetables and simmer, uncovered, for 10 minutes. |
| 6. |
Mix in kidney beans, bulgur wheat,
and water. Simmer, uncovered, for 15 minutes. |
| 7. |
Blend in yogurt and
stir to blend. |
| 8. |
Sprinkle 2 Tbsp of cheddar cheese over
each serving. |
|
