Vegetarian and “Carnival Bean Chili”

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.