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  • Andrea Tavares

Mrs. Maria’s Weekly Recipe: EASY BLACK BEAN VEGETARIAN CHILI WITH SPICED YOGURT


Serving Size: 1 cup: 264

Cals 14.5

Protein 44.5

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.

INGREDIENTS

Spice Mix:

  • 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

Chili:

  • 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


INSTRUCTIONS

  1. Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside.

  2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.

  3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook for 3 to 4 minutes.

  4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.

  5. Bring to a boil, cover and simmer for about 15 minutes, stirring until thickened.

  6. Serve topped with spiced yogurt plus your favorite optional toppings.



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