Vegetable Chili with Cilantro Yogurt

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 1 stalk celery, chopped
• 1 red bell pepper, seeded and chopped
• 2 jalapeño pepper, seeded and minced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) chili powder
• 1 can (796 mL) no salt added diced tomatoes
• 1 carton (900 mL) Vegetable Broth
• 1/4 cup (60 mL) orange juice
• 1/2 cup (125 mL) quinoa
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1/4 cup (60 mL) plain yogurt
• 1 tsp (5 mL) lime zest
• 2 tbsp (30 mL) cilantro, minced

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Directions

1. In a large skillet, heat oil over medium-high heat. Cook onion, carrots, celery
   and peppers until softened, about 5 minutes. Add garlic and chili powder; cook
   one minute more.

2. Stir in tomatoes, broth, orange juice, and bring to a boil. Add quinoa and
   simmer for 15 minutes. Stir in black and kidney beans.

3. In small bowl, combine yogurt, lime zest and cilantro.

4. Serve chili in warmed bowls with a dollop of yogurt and additional cilantro.

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This Recipe Is Published Here

bon appetit