Vegetarian Chili with Yogurt and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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dinner/simply delicious vegetarian Ingredients:
2 tbsp olive oil |
1 tsp cumin |
1 large onion |
2 cloves garlic |
1 tsp green curry paste |
1/2 red bell pepper |
1/2 green bell pepper |
2 zucchini |
1 medium eggplant |
28 oz canned diced tomatoes |
1 tbsp tomato paste |
1 tbsp sweet chili sauce |
1 tsp cumin |
2 tsp coriander |
1 tsp salt |
2 cups kidney beans |
1 tbsp plain nonfat yogurt |
4 tbsp lemon juice |
1/4 cup cilantro |
1 1/2 cups rice |
Directions:
1. Heat oil. Add cumin and toast 2 min. Add onions, garlic, and green curry paste and cook 5 min.
2. Add peppers, zucchini, eggplant, and tomatoes. Cover and simmer 5 min.
3. Add tomato puree, chili sauce, chili powder, cumin, coriander, and salt. Mix well. Add kidney beans. COver and cook 25 min. Stir occasionally.
4. Stir in yogurt, lemon juice, and cilantro. Serve over cooked rice.
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