Mrs. Maria’s Weekly Recipe: EASY BLACK BEAN VEGETARIAN CHILI WITH SPICED YOGURT
Serving Size: 1 cup: 264
Carbs 4.5 Fats
This Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.
1 1/4 tablespoon cumin
1 1/4 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
3/4 cup Stonyfield Organic whole milk plain yogurt
2 15 oz cans black beans
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
10 oz can rotel tomatoes with green chilies
8 ounces frozen corn
8 ounce can tomato sauce
3/4 cup less-sodium vegetable broth
Optional Toppings: shredded cheddar, diced red onions, cilantro, diced avocado
Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside.
Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook for 3 to 4 minutes.
Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
Bring to a boil, cover and simmer for about 15 minutes, stirring until thickened.
Serve topped with spiced yogurt plus your favorite optional toppings.