4 Servings
2 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
1/2 Tsp Salt
1 Dash Pepper
4 Cloves, minced Garlic
2 Stalks, large (11 inches long) Celery
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/2 Cup Parsley
2 Cup Black Beans
2 Can Tomatoes
1 Cup (8 fl oz) Nonfat Yogurt
1 Tsp Paprika
4 Medium (4-1/8" long) Scallions
2 Large Zucchini
Heat 2 teaspoons olive oil in a medium (at least 3 quart) pot over medium heat.
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.
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
While the chili is simmering, prepare the yogurt: In a small mixing bowl, stir together greek yogurt, paprika, and a pinch of kosher salt
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.
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.
