RCI-ND.006.0017.001
Chili Bean Casserole
Chili Bean Casserole from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- no-fat plain yogurt1 cup
- chopped fresh cilantro <ref>Buy fresh cilantro1 to 2 tbspwash, dry completely, chop and freeze spread out on a piece of wax paper. Store in a zip lock baggie and then you can have fresh cilantro anytime.</ref>
- tomatillo (green) taco sauce¼ cup
- onion1 unitsliced
- several / many cloves of garlic1 unitminced
- splash of white wine1 unit
- frozen or canned corn thawed / drained2 cup
- x 4 oz can of sliced black olives1 unitdrained
- zucchini1 mediumsliced
- x 14 oz (approx) can of chili-spiced beans1 unit
- ripe tomato1 unitseeded and chopped
Method
1
Cook the rice according to package directions; set aside when done.
2
Heat a large skillet over medium-high heat and add the sliced onion. Cook until softened, about 3 minutes, stirring occasionally.
3
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
1 minutes
4
Deglaze the skillet with a splash of white wine, scraping up any browned bits from the bottom. Let the wine reduce for 1 minute.
1 minutes
5
Stir in the sliced zucchini and cook for 3 minutes until beginning to soften.
3 minutes
6
Add the drained corn, drained black olives, and canned chili-spiced beans to the skillet. Stir to combine.
2 minutes
7
Fold in the cooked rice, seeded and chopped tomato, and tomatillo taco sauce. Mix until evenly distributed and heat through.
3 minutes
8
Transfer the chili bean mixture to a casserole dish. In a small bowl, whisk together the no-fat plain yogurt and chopped cilantro, then dollop over the top of the casserole.
5 minutes
9
Cover the casserole with foil and bake at 350°F until heated through, about 20 minutes.
20 minutes
10
Remove foil and serve warm directly from the casserole dish.