Cajun Veggie Chili Recipe

• 2 Tbsp. Extra virgin olive oil
• 1 lrg Onion, peeled, cut in 1/4-inch cubes
• 1 x Green bell pepper, cored, seeded, Cut in 1/4-inch cubes
• 1 x Red bell pepper, cored, seeded Cut in 1/4-inch cubes
• 1 Tbsp. Garlic, chopped
• 2 1/2 Tbsp. Chili pwdr
• 1 Tbsp. Cumin, grnd
• 28 ounce Peeled plum tomatoes, lightly crushed, With juices
• 2 tsp Thyme, dry
• 2 can (15 1/4 ounce) Black-eyed peas or possibly black beans
• 1 can Corn kernels, cooked
• 1 lrg bunch Spinach, fresh, stems removed, Well washed, coursely minced
• 1 x salt and pepper to taste
• 2 Tbsp. Lemon juice, fresh White rice, cooked, for serving
• 1/2 c. Plain yogurt
• 4 x Scallions, 3 inches of green left on, Thinly sliced on the diagonal

1. Place the oil, onion, and peppers in a large, heavy pot over low heat.
2. Cook, stirring occasionally, for 10 to 12 min or possibly till the vegetables are very soft.
3. Add in garlic; cook 2 min longer.
4. Add in chili pwdr and cumin; cook, stirring, for 1 minute.
5. Add in the tomatoes and thyme; simmer over medium heat for 10 min.
6. Add in the black-eyed peas and corn; cook, stirring occasionally, for 10 min longer.
7. Remove from heat.
8. Add in the spinach and stir in the lemon juice.
9. Serve over white rice, garnished with a dollop of yogurt and sprinkeled with scallions.
10. Makes 4 to 6 servings.

extra virgin olive oil, onion, green bell pepper, red bell pepper, garlic, cumin, tomatoes, thyme, blackeyed peas, corn kernels, salt, lemon juice, yogurt, scallions

Taken from cookeatshare.com/recipes/cajun-veggie-chili-97629 (may not work)