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
- Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and 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.
- 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
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
- Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and 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.
- Serve topped with spiced yogurt plus your favorite optional toppings.
