Easy Black Bean Vegetarian Chili with Spiced Yogurt

This is yet another recipe my sister, Marla Payne, found, tested and then shared. Skinny Taste blog was the source and I definitely concur with their assessment of this recipe: Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.https://www.skinnytaste.com/black-bean-vegetarian-chili/#recipeThe source Easy Black Bean Vegetarian Chili topped with Spiced Yogurt.

Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

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 (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ounces frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and 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 3 to 4 minutes.
   
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.

Note: Refrigerate chili for up to 4 days or freeze for up to 3 months.

Recipe without photos . . . Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

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 (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ozs. frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and 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 3 to 4 minutes.
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.