Dry-Rubbed Pulled Pork

Plan ahead as pork needs to be dry-rubbed and left in the refrigerator overnight. Sear in a skillet for added flavor and then add to a slow cooker Serve as shredded pork for sandwiches (try it on 40-Minute Buns), tacos, over mashed potatoes or creamy polenta, etc.

Ready to serve Pullled Pork moistened with saved pork juices and a light coating of BBQ sauce.

Above: Dry-rubbed pork, ready to refrigerate
Below: Seared pork added to slow cooker.

 

Dry-Rubbed Pulled Pork 

Dry Rub

2 tablespoon brown sugar

1 1/2 teaspoons chili powder

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dry mustard

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon onion powder

 

Pork

4 lbs boneless Boston butt (a cut of pork from the upper part of the pig's shoulder, just behind the neck. Despite its name, it does not come from the rear or but portion of the pig) or shoulder 

2 tablespoons olive oil

1 cup beef broth

1 onion (yellow or white), sliced

BBQ for serving (we use a homemade version of Gate's BBQ Sauce)

 

1. Dry Rub : In a small bowl mix together all the seasonings for the rub. Mix well.
2. Pat the pork roast dry using paper towels.
3. Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
4. Pork: Preheat the oven to 300° F.
5. In a large skillet heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2 to 3 minutes.
6. Carefully add pork to the skillet and sear  on all sides (3 to 5 minutes per side). 
7. Remove the roast, adding it to a slow cooker.
8. Add broth to the skillet  – allow it to heat so that it will absorb the crusty bits and flavorings in the skillet. 
9. Set slow cooker of LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Note: Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.
10. Remove pork from slow cooker, allow to cool until safe to handle. Note: Transfer juices to a container and refrigerate allowing fat to rise to the top; then remove and discard fat, saving  pan juices to add to pulled pork to help keep it moist.
11. Shred the pork with two forks. 
12. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork. Or serve BBQ sauce on the side if preferred.

Homemade Onion Soup Mix

I seem to be into making homemade mixes! Check out the Mixes & More tab at the top of this page. (I also recently posted a GravyMix that is very handy to have on hand.)

Add 3 tablespoons of this to sour cream for an quick and easy dip, or stir into a basic white sauce to add another layer of flavor. It is also an essential ingredient in Lorraine’s delicious Pot Roast. 

 

Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
   
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
   
   
   
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Recipe without photos. . . Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Mandarin Spinach & Pasta Salad with Teriyaki Dressing

Light and refreshing, this loaded pasta salad is packed with flavor. A friend shared this recipe that came from Crème de la Crumb blog. 

Mandarin Spinach & Pasta Salad with Teriyaka Dressing

Salad

8 ounces bowtie pasta

4 cups baby spinach, stemmed

1/2 cup craisins

1/3 cup pine nuts or cashews (I used pine nuts that I toasted in a counter top oven at 300° for 3 minutes)

1 (4 ounce) can mandarin oranges, drained (I used a larger can)

1/4 cup cilantro leaves

 

Dressing

1/3 cup teriyaki sauce (the thicker, the better)

1/3 cup rice wine vinegar

1/2 teaspoon garlic powder

1/2  teaspoon onion powder 

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup vegetable oil (canola or olive)

1.  Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
2. As pasta cooks, add dressing ingredients to a quart jar and shake. 
3. Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
4. Add remaining salad ingredients and the rest of the dressing and lightly toss.

 

 

Homemade Cream of Chicken Soup

Forget the canned stuff. This recipe allows you to utilize ingredients that you probably have on hand (the spices could be varied as well as the type of broth used; i.e. beef broth for cream of beef soup or vegetable base for cream of veggie). Not only is the homemade version less costly, it also does not contain preservatives.

HOW MUCH DOES IT MAKE? This recipe make 2 ½ cups — the equivalent of two 10.5 ounces of canned soup. 

HOW SHOULD IT BE STORED: Cool soup completely and  transfer it to an airtight container. It will keep in the refrigerator for up to  3 days or in the freezer (in a freezer safe container) for up to 3 months. Defrost frozen soup in the refrigerator before using..

 

Homemade Cream of Chicken Soup    Yield: 2 ½ cups of the equivalent of two 10.5 oz. sized cans of soup; use 1 ¼ cups of prepared soup when a recipe calls for a 10.5 oz. can

1/4 cup (1/2 stick) salted butter

1/3 cup all-purpose flour 

1/8 teaspoon black pepper 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

 1/8  teaspoon celery seed

 1 cup chicken broth 

 1 cup whole milk 

1. In a small to a medium-sized sauce pot or pan, over medium-low heat, melt 1/4 cup salted butter.
2. Add the flour and all the seasonings. Whisk to combine until smooth.
3. Cook the flour mixture for 1 minute to develop the flavor, whisk as it cooks.
4. Slowly stream in 1 cup chicken broth while constantly whisking to avoid lumps.
5. Slowly stream in 1 cup milk, again whisking constantly.
6. Bring the mixture to a low simmer while whisking often. Allow to simmer for 2 to 3 minutes until thickened. 
7. Take off the heat until ready to use.

 

 

Crockpot Pork Chop and Potato Bake for two

Yesterday was one of those days – a couple of morning meetings and then one in late afternoon when I’d normally be preparing dinner. And, since we were going out after dinner, a crockpot meal came to the rescue. Even though I made a homemade version of condensed chicken soup, it was a quick prep (put together and dishes cleaned up in about 30 minutes). And, it’s so nice to come home to the aroma of a home cooked meal!

 

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
   
   
   
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
   
   
   
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
   
   
   
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops.
   
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Recipe without photos . . .

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops. 
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Instant Pot Boneless Pork Chops

We often find that boneless pork chops (often slices from the pork loin) can be quite chewy. Since we prefer tender, I tried this recipe that I found Sunday Supper Movement blog.  Packed with flavor, the chops/pork loin slices were done, start to finish, in less than 30 minutes and they were oh-so tender. I halved the recipe and serve the pork with Potato-Turnip Mash and a garden salad.  

Instant Pot Boneless Pork Chops     Yield: 4 servings 

4 boneless pork loin chops/slices 

4 tablespoon butter or a combination of butter & olive oil

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon+ cornstarch

2 tablespoon water

 

Pork Chop Seasoning—mix together the following: 

3 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

3 tablespoons sea salt

2 tablespoons crushed red pepper flakes

1 tablespoons black pepper

1/4 cup lightly packed brown sugar

1. Pat pork chops dry and season generously with pork chop seasoning on all sides.
2. Set Instant Pot to saute mode. Once hot, add in butter/olive oil and allow to melt. Once butter is melted, add in pork chops and brown on both sides, approximately 2 minutes on each side.
3. Add chicken broth to your pot, and using a wooden spoon deglaze the bits of pork from the bottom of the pot. (You can remove chops but I just pushed them aside, added the broth and deglazed the pan.)
4. Add in Worcestershire sauce and mix well.
5. If you removed chops, replace them and secure Instant Pot lid;  turn to the pressure cook mode. Pressure cook for 7 minutes.
6. When 7 minutes is up, allow pressure to naturally release on its own, about 10 minutes. 
7. Remove chops to a plate. 
8. In a small bowl combine cornstarch (I added a bit more than called for) and water and mix well. Add slurry into the remaining liquid inside your Instant Pot. Give a good mixing, and let thicken for about 5 minutes. 
9. Serve gravy over pork chops and enjoy

Ruben Casserole in a cast iron skillet

What to do with leftover corned beef? Rueben Sandwiches one day, Ruben Casserole the next. Inspired by one such casserole in a Taste of Home magazine, I made the recipe that follows . . . with a few adjustments including cutting the recipe in half (the full recipe is included below) and using white sauce instead of the salt-laden canned soup. I baked the casserole in a small cast iron skillet. 

Ruben Casserole in a cast iron skillet     4 servings 

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
   
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
   
5. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
   
   
   

 Recipe without photos . . .  Ruben Casserole in a cast iron skillet    4 servings

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
5. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
6. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.

Garden Vegetable Fritters

Zucchini, carrots, potatoes and onions—all from our garden—are the basis of this crispy vegetable fritters. Although there are many veggie fritter recipes, I used the one at Ela Vegan as my inspiration . . . unlike others, it includes precooking the veggies before shaping them into patties.  I made some for now and some for the freezer. 

Garden Vegetable Fritter topped with chopped red onion & tomatoes w/ More than Mayo Sauce

Garden Vegetable Fritters 

1 large (375 g) zucchini

2 medium (300 g) potatoes (Yukon Gold or Russet)

1 medium (80 g) carrot

1 smaller (125 g) onion (red or yellow)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 t teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika 

1/2 teaspoon dill weed 

1/2 teaspoon kosher or ea salt

Black pepper to taste

Olive oil  

1 egg

1/2 cup (50 g) whole wheat white flour or chickpea flour

Handful of freshly chopped herbs (such as parsley and chives)

1. Grate the zucchini, potatoes, and carrot. 
   
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
   
3. Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool. 
   
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
   
5. Shape the mixture into 8 patties.  
   
6. Choose between the following three cooking methods:

• Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
  
• Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
• Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months. 

Recipe without photos . . . 

Garden Vegetable Fritters 

1 large (375 g) zucchini

2 medium (300 g) potatoes (Yukon Gold or Russet)

1 medium (80 g) carrot

1 smaller (125 g) onion (red or yellow)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 t teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika 

1/2 teaspoon dill weed 

1/2 teaspoon kosher or ea salt

Black pepper to taste

Olive oil  

1 egg

1/2 cup (50 g) whole wheat white flour or chickpea flour

Handful of freshly chopped herbs (such as parsley and chives)

1. Grate the zucchini, potatoes, and carrot. 
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
3. Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool. 
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
5. Shape the mixture into 8 patties.  
6. Choose between the following three cooking methods:

• Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
• Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
• Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months. 

Eggs Benedict Casserole with make-ahead directions

Served this during the holidays to our family. It was a recipe that my sister, Marla Payne, discovered on Pinterest. It provides the tastes of traditional Eggs Benedict but is a lot easier to prepare and can be made ahead.

Eggs Benedict Casserole  

12 servings12 oz. Canadian bacon chopped

1 pkg. (6 total) English muffins each split then cut into 1-inch pieces

8 large eggs

2 cups whole milk

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 recipe Blender Hollandaise Sauce (recipe follows)

1. Spread English muffins pieces evenly on an ungreased baking sheet and toast in preheated 350° oven for a few minutes; flipping bread and continuing to toast until nicely toasted. Set aside.
2. Spray a 13 x 9-inch baking dish with cooking spray. Evenly layer half of the Canadian bacon followed by an even layer of all of the toasted English muffin pieces followed by an even layer of the remaining Canadian bacon.
3. In a large measuring cup or mixing bowl (something with a spout) whisk together eggs, milk and all Casserole seasonings until well blended. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.
4. The next morning, preheat oven to 375 degrees F and remove casserole from refrigerator and let rest at room temperature for 15 minutes. Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 – 20 minutes longer.
5. Prepare hollandaise sauce when there is about 5 minutes left of baking time. If you are expecting leftovers then serve Hollandaise Sauce over individual servings. If not expecting leftovers then you are welcome to pour it over the casserole.

Blender Hollandaise Sauce

10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)

3 large egg yolks (use pasteurized eggs if concerned about raw eggs)

1 tablespoon lemon juice

 

1/2 teaspoon salt, divided

 

1/8 teaspoon cayenne, optional

1. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. Melt the butter: 
2. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away
3. Turn off the blender, taste and check consistency of the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
4. Store until needed in a warm spot, e.g. next to the stove top. Use within about 30 minutes.

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.