Black bean chilli with paprika yogurt
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 buzzfeed.com