Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Black Bean & Dried Tomato Skillet Chili




Source of Recipe


the web


List of Ingredients




2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
15- or 16-ounce can whole tomatoes in juice
1 cup water
1/2 cup dried tomato bits
Two 15-ounce cans black beans, rinsed and drained
Salt and pepper, to taste
1 cup plain yogurt, or more to taste
1/2 cup avocado, diced
1/4 cup packed fresh cilantro leaves

Recipe



In a large, deep skillet heat oil over medium heat. Add onion and bell pepper. Cook about 5 minutes, stirring until onion is golden and pepper begins to brown on edges.

Mix in garlic; cook 1 minute. Mix in chili powder and cumin; cook 1 minute. Mix in tomatoes, water and tomato bits. Heat to boiling, stirring to break up tomatoes; mix in beans. Cover and cook about 15 minutes over medium-low heat until slightly thickened. Season with salt and pepper. To serve, spoon into bowls and top each with yogurt. Garnish with avocado and cilantro. Makes four servings.