Black bean chilli with pa­prika yogurt

CityPress - - T# - Binwe.ade­bayo@city­

As part of Buz­zFeed’s low-carb, gluten­free clean-eat­ing chal­lenge, users are given a range of de­li­cious, light recipes that aim to give peo­ple the per­fect sum­mer bod­ies with­out leav­ing them starv­ing or hat­ing ev­ery meal. Their chilli is per­fect for a weekday supper.


1 ta­ble­spoon olive oil 1 medium yel­low onion, cut in 6cm cubes 1/4 tea­spoon kosher salt Freshly ground pep­per 2 cloves gar­lic, minced 2 stalks cel­ery, thinly sliced 1 medium red bell pep­per, cut in 6cm cubes Small hand­ful pars­ley stems 1 cup black beans, rinsed and drained 1 425g can diced toma­toes 1/2 cup non-fat Greek yogurt 1/2 tea­spoon pa­prika 2 scal­lions (the white and green parts), thinly sliced


Heat the olive oil in a medium-sized pot over medium heat. Add onion, kosher salt and ground pep­per and cook, stir­ring oc­ca­sion­ally, un­til soft­ened, for about five min­utes.

Add gar­lic, cel­ery and bell pep­per, and cook un­til veg­eta­bles are soft, for about four min­utes. Tie the pars­ley stems in a knot (this way, they’ll be easy to re­move at the end). Add pars­ley stems, beans and canned toma­toes. Bring the mix­ture to a boil then turn the heat to low, cover, and sim­mer for 30 min­utes. Un­cover and sim­mer for another 15 min­utes. Dis­card the pars­ley stems be­fore serv­ing.

Pre­pare the yogurt while the chilli is sim­mer­ing. In a small mix­ing bowl, stir to­gether Greek yogurt, pa­prika and a pinch of kosher salt.

To serve the chilli, trans­fer half of the mix­ture to a bowl and gar­nish with half of the le­mon, pa­prika yogurt and half of the thinly sliced scal­lions.

Recipe adapted from buz­

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