“It has the twist of flavor which is so healthy and yummy!”

INGREDIENTS

1 Tbsp vegetable oil
1/4 cup diced fresh green peppers
1/2 cup diced onions
1 Tbsp chili powder
2 tsp cumin
1/2 tsp granulated garlic
1/4 tsp onion powder
1 1/2 tsp red hot sauce (optional)
1 Tbsp brown sugar, firmly packed
1 1/2 cups canned crushed tomatoes
1/4 cup canned diced tomatoes, drained, rinsed
2 cups canned kidney beans, drained, rinsed
1/4 cup plus 2 Tbsp bulgur wheat
1 cup water
1/2 cup lowfat plain yogurt
1/2 cup plus 2 Tbsp lowfat cheddar cheese, shredded

DIRECTIONS

• Heat oil over medium heat until hot in a large sauce pan.
• Add peppers; sauté over medium heat for 3 minutes until tender.
• Add onions; sauté for 2 minutes until translucent.
• Combine chili powder, cumin, garlic, onion powder, hot sauce, brown sugar, crushed tomato, and diced tomatoes.
• Add tomato mixture to cooked vegetables and simmer, uncovered, for 10 minutes.
• Mix in kidney beans, bulgur wheat, water.
• Simmer for 15 min., uncovered.
• Blend in yogurt; stir.
• Sprinkle 2 Tbsp of cheddar cheese over each serving.