Chunky Vegetable and Bean Chili with Cool Greek Yogurt

A quick 30-minute chili packed with celery, bell pepper, kidney beans, tomatoes, and warm spices, finished with chopped green onions and cool plain Greek yogurt.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a medium saucepan over medium-high heat.

Step 2

Peel and small dice onion. Peel and mince garlic.

Step 3

Coat bottom of saucepan with oil. Add onion and garlic.

Step 4

Wash celery and bell pepper. Medium dice and add celery to a saucepan. Seed, medium dice, and add pepper to saucepan. Stirring frequently, cook until vegetables have softened, 4-5 minutes.

Step 5

Drain and rinse beans.

Step 6

In a small bowl, mix together chili powder, cumin, salt, black pepper, and cayenne pepper.

Step 7

Add spice mixture, beans, tomatoes, and broth to saucepan. Stir to combine and bring to a boil. Then reduce heat to medium, cover, and simmer until vegetables are tender and chili has thickened, about 10 minutes.

Step 8

Wash green onions, trim and discard root ends, and chop. Stir 1/2 into the chili and save the rest for garnishing.

Step 9

Serve chili in a bowl, garnish with remaining green onions and spoonfuls of yogurt. Enjoy!