Mendel Kurland's blog

After you cook and eat it, and you won’t know how you lived your life without it.

adapted from original recipe

3 cans black beans

2 yellow or green bell peppers

1 to 2 tablespoons olive oil

5 to 6 medium-sized garlic cloves, minced

2 teaspoons ground cumin

2 1/4 teaspoons salt

1 tablespoon lime juice

2 4 oz. canned diced green chiles (or 1-2 medium-sized minced anaheim or poblano chiles)

2 teaspoons dried basil (or 1 tablespoon fresh basil)

1/2 teaspoon dried oregano

black pepper and cayenne pepper to taste

1/2 cup tomato puree or paste

2 tomatos gutted and diced

1 white onion diced

1 cup quinoa

1 small container of lowfat greek yogurt

1 small block of fat free cheddar cheese

1. Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, tomatos, onion, and chiles. Saute over medium heat until peppers and chiles are tender (about 15 minutes).

2. Add saute to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally.

3. While the chili is simmering, make your quinoa.

4. Serve with dollop of lowfat greek yogurt and sprinkle of fresh grated fat free cheddar.