Vegetarian and “Carnival Bean Chili”

By on

Adapted from Bon Appetit

INGREDIENTS

  • 1/4 cup olive oil
  • One medium yellow onion, peeled and finely chopped
  • Six garlic cloves, chopped
  • Two Tablespoons chili powder
  • Two teaspoons dried oregano
  • One 1/2 teaspoons ground cumin
  • Two red jalapeno peppers, seeded and finely chopped
  • One green bell pepper, cored and coarsely chopped
  • One 28 ounce can of diced tomatoes
  • Three carrots, peeled and coarsely chopped
  • One cup of water
  • One pound of Chili Bean Carnival mix
  • One half cup plain, Greek-Style yogurt
  • One half cup cheddar cheese, grated
  • Three green onions with the ends removed and finely chopped
  • One half cup cilantro, finely chopped

PREPARATION

  1. Heat olive oil in a heavy large pot over medium heat.
  2. Add onions, green bell peppers, red jalapeno pepper, and garlic.
  3. Sauté for 8 to 10 minute until the onions soften and start to become translucent.
  4. Mix in chili powder, oregano, cumin and stir for 2 minutes — mix in beans, 1 cup water, and diced tomatoes.
  5. Bring chili to boil, stirring occasionally. Reduce heat to low-medium and simmer for 15-20 minutes, occasionally stirring, until flavors blend and chili thickens.
  6. Season to your liking with the salt and pepper.
  7. Ladle chili into bowls and top with a dollop of yogurt, a sprinkling of cheese, chopped cilantro, and green onions, to taste.