Black Bean Chili with Paprika Yogurt and Zucchini Ribbons

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Raw

  4 stalks, large (11 inches long) or 256g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Parsley

  Raw

  8 sprig or 8g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Paprika

  Spices

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

Directions

1. Heat half of the olive oil in a large pot over medium heat.
2. Add onion, salt, and pepper and cook, stirring occasionally, until softened, about 5 minutes.
3. Add garlic, celery, and bell pepper and cook until softened, about 4 minutes.
4. Tie the parsley stems in a knot and add them to the pot along with the black beans and diced tomatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Uncover and simmer for an additional 15 minutes.
5. While the chili is simmering, combine yogurt, paprika, and a pinch of salt in a small bowl. Set aside.
6. Use a vegetable peeler to peel the zucchini into thin ribbons. Heat the remaining olive oil in a large skillet over medium heat, then add the zucchini ribbons, a pinch of salt, and some freshly ground pepper.
7. Sauté until the zucchini is tender but still slightly firm, about 2 minutes.
8. To serve, discard the parsley and ladle the chili into bowls. Top with the paprika yogurt, chopped scallions, and zucchini ribbons.