Black Bean Chili with Paprika Yogurt and Zucchini Ribbons

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium (2-1/2" dia) 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 (approx 2-3/4" long, 2-1/2 dia.) 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 yogurt

  Skim milk, 13 grams protein per 8 ounce

  1 cup (8 fl oz) or 245g

• Paprika

  Spices

  1 tsp or 2g

• Scallions

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

  4 medium (4-1/8" long) or 60g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

Directions

1. Heat 2 teaspoons olive oil in a medium (at least 3 quart) pot over medium heat.
2. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, celery, and bell pepper and cook until vegetables are soft, about 4 minutes.
3. Tie the parsley stems in a knot (this way, they’ll be easy to remove at the end). Add parsley stems, beans, and canned tomatoes. Bring the mixture to a boil, then turn the heat to low, cover, and simmer for 30 minutes. Uncover and simmer for an additional 15 minutes. Discard the parsley stems before serving.
4. While the chili is simmering, prepare the yogurt: In a small mixing bowl, stir together greek yogurt, paprika, and a pinch of kosher salt.
5. Once you’ve prepared the yogurt, 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 kosher salt, and some freshly ground pepper.
6. Sauté until the zucchini is tender but still al dente, about 2 minutes. Transfer to a small plate and serve alongside the chili. To serve the chili, transfer half of the mixture to a bowl and garnish with half of the lemon paprika yogurt and half of the thinly sliced scallions.

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