Nancy Silverman - Healthy Holiday Cookbook: Healthy Low-Fat Recipes for Avoiding Holiday Weight Gain

A low-fat, veggie chili made so much healthier by substituting sour cream for paprika yogurt.

Makes:

Fat per Serving: 7.7g (saturated 1.1g)

Preparation Time: 10mins

Cook Time: 50mins

Total Cooking Time: 1hour

Ingredient List:

• 1 tablespoon olive oil (divided)
• 1 medium yellow onion (cut into cubes)
• teaspoons kosher salt
• Black pepper
• 2 garlic cloves (minced)
• 2 stalks celery (thinly sliced)
• 1 red bell pepper (cut into cubes)
• Small handful parsley stems
• 1 cup black beans (rinsed, drained)
• 1 (15 ounce) can diced tomatoes
• For the paprika yogurt:
• cup non-fat Greek yogurt
• teaspoons paprika
• Pinch salt

Ribbons:

• 1 large zucchini
• Lemon (cut in half, to garnish)
• 2 scallions (thinly sliced)

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Instructions:

1. In a pot of no less than 3-quart, heat two teaspoons of olive oil over moderate heat.

2. Add the cubes of onion, along with the salt, and black pepper and cook, while occasionally stirring, for 4-5 minutes, or until softened.

3. Add the minced garlic together with the celery and red pepper and cook until the veggies are soft, for about 4-5 minutes.

4. Tie the stems of parsley together in a knot and add to the pot together with the black beans and diced tomatoes.

5. Bring the mixture to boiling point, then reduce the heat, cover with a lid, and simmer for 25-30 minutes. Remove the lid and simmer for a further 15 minutes. Take the parsley out of the pot and discard.

6. In the meantime, and while the chili simmers, prepare the paprika yogurt: In a mixing bowl, stir the yogurt with the paprika, and a pinch of salt.

7. Next, take a vegetable peeler and peel the zucchini into fine ribbons.

8. In a frying pan over moderate heat, heat the remaining oil; add the ribbons, along with a pinch of sea salt and a dash of ground pepper. Fry until the ribbons are al dente; this will take 1 -2 minutes. Transfer to a plate and serve as a side alongside the black bean chili.

9. To serve, transfer half of the chili to two bowls and garnish with fresh lemon halves, a dollop of paprika yogurt and scallions.