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

  ½ cup or 30g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• 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 2 teaspoons 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 beans and canned 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. Discard the parsley stems before serving.
5. While the chili is simmering, prepare the yogurt topping: In a small bowl, stir together yogurt, paprika, and a pinch of salt.
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. Transfer to a plate.
8. To serve, ladle the chili into bowls. Top with the paprika yogurt, chopped scallions, and zucchini ribbons.