Credit for this great recipe goes to Gina Homolka at Skinnytaste.com
This Black Bean Vegetarian Chili topped with Spiced
Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.
It is a delicious, economical vegetarian chili recipe for
weeknight dinners. I use canned black beans, a pantry staple that saves time
and money and puree half of the beans to make it creamy without spending a ton
of time simmering. Top it with yogurt for added protein and creaminess.
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 whole milk plain yogurt
- 2 15 oz cans black beans
- 1 tablespoon olive oil
- 1 medium onion - chopped
- 1 red bell pepper - chopped
- 1 diced jalapeno - plus more for garnish
- 10 oz can diced tomatoes
- 8 oz frozen corn
- 8 oz can tomato sauce - or leftover homemade
- 3/4 cup vegetable broth
- Optional Toppings: shredded cheddar, diced red onions, cilantro, diced avocado
Preparation:
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 3 to 4 minutes.
Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.
Serve topped with spiced yogurt plus your favorite optional
toppings.
Blessed be... and happy cooking!