Name: Chunky Vegetable and Bean Chili with Cool Greek Yogurt
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 sticks celery; 354 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 ½ small bunches green onions (scallions); 6 (398 ml) cans kidney beans; ¾ cup plain Greek yogurt; 3 red bell peppers; 1 ½ medium yellow onions; black pepper; cayenne pepper; chili powder; cumin, ground; salt; virgin coconut oil

Chunky Vegetable and Bean Chili with Cool Greek YogurtChunky Vegetable and Bean Chili with Cool Greek Yogurt — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 sticks celery

354 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 ½ small bunches green onions (scallions)

6 (398 ml) cans kidney beans

¾ cup plain Greek yogurt

3 red bell peppers

1 ½ medium yellow onions

black pepper

cayenne pepper

chili powder

cumin, ground

salt

virgin coconut oil

Instructions

Heat a medium saucepan over medium-high heat.

Peel and small dice onion. Peel and mince garlic.

Coat bottom of saucepan with oil. Add onion and garlic.

Wash celery and bell peppers. Medium dice and add celery to a saucepan. Seed, medium dice, and add peppers to saucepan. Stirring frequently, cook until vegetables have softened, 4-5 minutes.

Drain and rinse beans.

In a small bowl, mix together chili powder, cumin, salt, black pepper, and cayenne pepper.

Add spice mixture, beans, tomatoes, and broth to saucepan. Stir to combine and bring to a boil. Then reduce heat to medium, cover, and simmer until vegetables are tender and chili has thickened, about 10 minutes.

Wash green onions, trim and discard root ends, and chop. Stir ½ into the chili and save the rest for garnishing.

Serve chili in a bowl, garnish with remaining green onions and spoonfuls of yogurt. Enjoy!

Open this recipe in Flambette