Black Bean Chili with Lemon Paprika Yogurt and Zucchini Ribbons

From Buzzfeed.com


Makes 4 servings
Ingredients
2 tablespoons olive oil, divided
2 medium yellow onions, cut in ¼-inch cubes
1/2 teaspoon kosher salt
Freshly ground pepper
Chili powder, cumin, and cayenne to taste
4 cloves garlic, minced
4 stalks celery, thinly sliced
2 medium red bell peppers, cut in 1/4-inch cubes
2 cups black beans, rinsed and drained
2 15-oz can diced tomatoes
1 cup nonfat Greek yogurt (omit if you're Alli)
1 teaspoon paprika
2 zucchini


Procedure
Heat  2 teaspoons olive oil in a medium (at least 3 quart) pot over medium heat. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes. Add chili powder, cumin, cayenne, garlic, celery, and bell pepper and cook until vegetables are soft, about 4 minutes. Add 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 an additional 15 minutes. 

While the chili is simmering, prepare the yogurt: In a small mixing bowl, stir together Greek yogurt, lemon juice, paprika, and a pinch of kosher salt.

Once you’ve prepared the yogurt, use a vegetable peeler to peel the zucchini into thin ribbons. Heat the remaining olive oil in a large skillet over medium heat, then add the zucchini ribbons, a pinch of kosher salt, and some freshly ground pepper. Saute until the zucchini is tender but still al dente, about 2 minutes. 

To serve the chili, transfer a quarter of the mixture to a bowl and garnish with the lemon paprika yogurt and the zucchini noodles.

358 calories, 7.7 g fat (1.1 g saturated fat), 58.8 g carbohydrate (18.5 g fiber, 21.1 g sugars), 20.2 g protein, 823.2 mg sodium, 2.5 mg cholesterol