This accidentally happened when I was throwing together a topping for salmon, and the next day I ate leftovers (just the tomato mix) with yogurt, and the mixture reminded me of chili.
Heat broiler to low; place garlic cloves (unpeeled) on middle oven rack; check after 10-15 minutes. If slightly brown and very soft to touch, remove. Place large skillet or dutch oven over medium-high heat; spray pan with nonstick spray. Add pressed garlic, stir until fragrant. Add tomato through oregano; stir until slightly bubbling, then turn heat down to med-low. Cover and simmer for 15-20 minutes. Combine yogurt, lemon, salt and Greek seasoning. Serve chili topped with yogurt, feta and pita.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 4 | ||
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Calories: 218 | ||
Calories from Fat: 137 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 764.9mg | 26 % | |
Potassium 436.9mg | 11 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 14.1g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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