As requested: Black Bean Chili with Paprika Yogurt & Zucchini Ribbons Ingredients: 1 Tbsp olive oil, divided 1 medium yellow onion, cut into 1/4 inch cubes 1/4 tsp kosher salt freshly ground pepper 2 cloves garlic, minced 2 stalks celery, thinly sliced 1 medium red bell pepper, cut into 1/4 inch cubes small handful parsley stems 1 cup black beans, rinsed and drained 1 15oz can diced tomatoes 1/2 cup nonfat Greek yogurt 1/2 tsp paprika 2 scallions (both the white and green parts), thinly sliced 1 large zucchini Directions: Heat 2 tsp olive oil in a medium heat. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, celery, and bell pepper and cook until vegetables are soft, about 4 minutes. Tie the Parsley stems in a knot (this way, theyll be easy to remove at the end.) Add parsley stems, beans, and canned tomatoes. Bring the mixture to a boil, then turn the heat to low, cover, and simmer for 30 minutes. Uncover and simmer for an additional 15 minutes. Discard the parsley stems before serving. While the chili is simmering, prepare the yogurt: in a small mixing bowl, stir together Greek yogurt, paprika, and a pinch of Kosher salt. Once youve prepared the yogurt, use a vegetable peeler to peel the zucchini into thin ribbons, or spiiralize with a spiralizer. Heat the remaining olive oil in a large skillet over medium heat, then add the zucchini ribbons, a pinch of salt, and some freshly ground pepper. Sauté until the zucchini is tender but still al dente, about 2 minutes. Transfer to a small plate and serve alongside the chili. To serve the chili, transfer half of the mixture to a bowl and garnish with half of the paprika yogurt and half of the thinly sliced scallions. Enjoy!!
Posted on: Tue, 13 Jan 2015 03:25:09 +0000
Trending Topics
Recently Viewed Topics
© 2015