Cajun Veggie Chili
Source of Recipe
Feb 23, Parade Magazine
Recipe Introduction
slight alteration to remove olive oil used for sauteing
List of Ingredients
2 or 2 Tbsp sauteing liquid
1 large onion peeled and cut in 1/4-inch dice
1 green bell pepper, cored, seeded, and cut in 1/4-inch dice
1 red bell pepper, cored, seeded, and cut in 1/4-inch dice
1 Tbsp minced garlic
2.5 Tbsp chili powder
1 Tbsp ground cumin
1 can (28 oz) peeled plum tomatoes, lightly crushed (with juices)
2 tsp dried thyme
2 cans (15.5 oz) black-eyed peas or black beans
1 cup cooked corn kernels
1 large bunch fresh spinach (stems removed), well washed and coarsely
chopped
Salt and freshly ground black pepper, to taste
2 Tbsp fresh lemon juice
Cooked rice, for serving
1/2 cup FF plain yogurt
4 scallions (with 3 inches of green left on), thinly sliced on the
diagonal
Recipe
1. Place the sauteing liquid, onion, and peppers in a large heavy pot over low heat. Cook, stirring occasionally, for 10 to 12 minutes or until the vegetables are very soft. Add garlic; cook 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 the heat. Add the spinach and stir until it is well combined and wilted. Season generously with salt and pepper and stir in the lemon juice. Serve over rice, garnished with a dollop of yogurt and sprinkled with scallions.
Serves 6.
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