Cajun Veggie Chili Recipe

Directions:

1. CAJUN VEGGIE CHILI
2. Serving size 1 cup ( 8oz. 214 gm.)
3. 2 or 2 Tbsp sauteing liquid
4. 1 large onion peeled and cut in 1/4-inch dice
5. 1 green bell pepper, cored, seeded, and cut in 1/4-inch dice
6. 1 red bell pepper, cored, seeded, and cut in 1/4-inch dice
7. 1 Tbsp minced garlic
8. 2.5 Tbsp chili powder
9. 1 Tbsp ground cumin
10. 1 can (28 oz) peeled plum tomatoes, lightly crushed (with juices)
11. 2 tsp dried thyme
12. 2 cans (15.5 oz) black-eyed peas or black beans
13. 1 cup cooked corn kernels
14. 1 large bunch fresh spinach (stems removed), well washed and coarsely chopped
15. Salt and freshly ground black pepper, to taste
16. 2 Tbsp fresh lemon juice
17. Cooked rice, for serving
18. 1/2 cup FF plain yogurt
19. 4 scallions (with 3 inches of green left on), thinly sliced on the
20. Diagonal
21. 1. Place the sauteing liquid, onion, and peppers in a large heavy pot over low heat. Cook, stirring occasionally, for 10 to 12 minutes or until the vegetables are very soft. Add garlic; cook 2 minutes longer. Add chili powder and cumin; cook, stirring, for 1 minute.
22. 2. Add the tomatoes and thyme; simmer over medium heat for 10 minutes. Add the black-eyed peas and corn; cook stirring
23. Occasionally, for 10 minutes longer.
24. 3. Remove from the heat. Add the spinach and stir until it is well combined and wilted. Season generously with salt and pepper and stir in the lemon juice. Serve over rice, garnished with a dollop of yogurt and sprinkled with scallions.