Easy Black Bean Vegetarian Chili with Spiced Yogurt
User Reviews
4.9
Easy Black Bean Vegetarian Chili with Spiced Yogurt
Description
Combining two cans of black beans—one pureed—adds a thick base to this chili without meat. Cooking down onions, bell pepper, jalapeño, and aromatics in olive oil forms the flavor foundation. Tomatoes, corn, and tomato sauce are combined with vegetable broth and spices to create a medium-thick chili after simmering.
The spiced yogurt, blended with a portion of the chili spices, provides a tangy, mildly spicy topping that complements the beans and vegetables. Optional garnishes like cheddar cheese, avocado, diced onions, and cilantro add fresh, layered flavors.
This chili can be served as a satisfying main dish and stores well refrigerated for several days or frozen for longer keeping. Variations include swapping bell pepper colors, adding sweet potatoes for fiber, or adjusting jalapeño heat by removing seeds.
Ingredients
- 1 1/4 tablespoon cumin
- 3/4 cup PLAIN yogurt Stonyfield Organic whole milk
- 1 1/4 tablespoon chili powder
- 2 black beans 15 oz cans
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 teaspoon onion powder
- 1 onion chopped, medium
- 1/2 teaspoon smoked paprika
- 1 red bell pepper (chopped)
- 1 teaspoon kosher salt
- 1 jalapeño plus more for garnish, diced
- 10 oz rotel tomatoes with green chilies canned
- 8 ounces corn frozen
- 8 ounce tomato sauce canned
- 3/4 cup vegetable broth less sodium
- cheddar cheese diced red onions, cilantro, diced avocado, optional, shredded
Instructions
- Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. 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.
- Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.
- Serve topped with spiced yogurt plus your favorite optional toppings.
Notes
- Add diced sweet potatoes for increased fiber and a heartier chili texture.
- Use different colored bell peppers if you prefer variation in flavor and color.
- Adjust the jalapeño heat by removing seeds and ribs for milder chili or keeping them for spicier results.
- Refrigerate leftovers up to 4 days or freeze for up to 3 months for convenient meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 264kcal | 13% |
| Carbohydrates | 44.5g | 15% |
| Protein | 14.5g | 29% |
| Fat | 4.5g | 7% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 44.5mg | 15% |
| Sodium | 889.5mg | 37% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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