Cajun Veggie Chili
sarah
ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled & cut into 1/4 inch dice
- 1 green bell pepper, cored, seeded, and cut into 1/4 inch dice
- 1 red bell pepper, cored, seeded and cut into 1/4 inch dice
- 1 tablespoon minced garlic
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 can (28-oz.) peeled plum tomatoes, lightly crushed with juices
- 2 teaspoons dried thyme
- 2 cans (15 1/4-oz.) black-eyed peas or black beans
- 1 cup cooked corn kernels
- salt and freshly ground black pepper to taste
- cooked white rice, for serving
- 1/2 cup nonfat plain yogurt
- 4 scallions (with 3 inches of green left on), thinly sliced on the diagonal
directions
- 1
Place the oil, onion, peppers in a large heavy pot over low heat. Cook, stirring occasionally, for 10-12 minutes or until the vegetables are very soft. Add garlic; cook for 2 minutes longer. Add chili powder and cumin; cook, stirring for 1 minute.
- 2
Add the tomatoes and thyme; simmer over medium heat for 10 minutes. Add the black-eyed peas and corn; cook, stirring occasionally, for 10 minutes longer.
- 3
Remove from heat. Season with salt and pepper and stir in lemon juice. Serve over white rice, garnished with a dollop of yogurt and sprinkled with scallions.
notes
Calls for spinach, but you have crossed it out and put "NO spinach!"
Source: Parade?
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