Number of servings : 4
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
1 tbsp (15 mL) olive oil
1 large yellow onion, finely chopped (1-1/2 cups/375 mL)
2 medium-size sweet red peppers, cored, seeded and finely chopped (1-1/2 cups/375 mL)
2 cloves garlic, minced
1 medium-size stalk celery, finely chopped (1/2 cup/125 mL)
1-1/2 tbsp (7 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (2 mL) finely chopped pickled jalapeño pepper
1/4 tsp (1 mL) salt, or to taste
4 medium-size carrots (12 oz/375 mL), peeled and sliced 1/4 in (1 cm) thick
8 oz (225 g) mushrooms, thinly sliced (2-1/2 cups/675 mL)
1 cup (250 mL) water
1 can (14-1/2 oz/415 g) low sodium tomatoes with their juice
3 cups (750 mL) cooked black beans or pinto beans
1/2 cup (125 mL) plain nonfat yogurt
2 tbsp (30 mL) minced fresh cilantro (coriander) or parsley
- In a large heavy saucepan, heat the oil over moderately high heat until very hot but not smoking. Add the onion, red peppers, garlic, and celery. Sauté, stirring frequently, for 7 minutes or until the onion just begins to turn golden.
- Stir in the chili powder, cumin, jalapeño pepper, salt, carrots, mushrooms, water, and tomatoes. Bring the liquid to a boil over high heat, then lower the heat, cover, and simmer for 10 minutes or until the carrots are barely tender. Add the beans, cover and cook for 5 minutes or until they are heated through.
- Uncover the saucepan and continue to cook for 10 minutes or until the liquid has thickened slightly. Top each portion with 2 tbsp (30 mL) of yogurt and a sprinkling of the cilantro. Serve with a grain such as rice or bulgur.
Imported on 2011-01-20 16:41:26 — Original ID:2053