Southwest Cajun Chili
Makes about 10 servings.

2 - tablespoons olive oil

1 - large onion, peeled and diced into 1/4-inch pieces

1 - green bell pepper, cored, seeded and diced into 1/4-inch pieces

1 - red bell pepper, cored, seeded and diced into 1/4-inch pieces

1 - tablespoon garlic, minced

2-1/2 - tablespoon chili powder

1 - tablespoon ground cumin

1 - can (28 ounces) plum tomatoes, peeled and lightly crushed

1/2 - cup cilantro, chopped

2 - teaspoon dried thyme

2 - cans (15-1/2 ounces) black-eye peas or black beans

1 - cup cooked corn kernels

1 - large bunch fresh spinach (stems removed), well washed and coarsely chopped

1/2 - teaspoon salt

1/2 - teaspoon freshly ground black pepper

2 - tablespoon fresh lemon juice

Cooked white rice, for serving

1/2 - cup nonfat plain yogurt

4 - scallions (with 2 inches of green left on), thinly sliced on the diagonal

In a large heavy pot, pour the olive oil and add the onion, green and red bell peppers.  Set to medium to low heat and cook for 10 to 12 minutes or until peppers are very soft. You want to stir occasionally.  Next, add the garlic and cook 2 minutes longer.  Now, you want to stir in the chili powder and cumin.  Cook this for 1 minute.  Then it is time to add the tomatoes and thyme.  Continue to simmer for 10 minutes.  It is time to add the black-eyed peas or black beans and corn.  Continue to cook for 10 more minutes and occasionally stir.

Remove from heat.  Add the spinach and cilantro to the pot.  You want to stir until it is spinach is wilted and the both the spinach and cilantro are mixed through the chili.

You want to season with the salt, pepper, and stir in the lemon juice.  Serve over white rice; garnish with a dollop of yogurt and scallions.

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.