The Yellow Apron Experiment: Vegetable Black Bean Chili

This is a super healthy and hearty dish, that is great on a cold winters day. I love that it is really customizable to suit each tasters needs. I really have no spice tolerance, while C just loves spicy foods. Enter, Frank's Red Hot (insert saying "I put that **** on everything!")

On a sidenote, The Yellow Apron Experiment has the opportunity to team up with Charlestown Yoga! A healthy and easy recipe will be given to all yogis after the Gentle/Restorative class. Also check out their super awesome event on March 10 - Eat Better, Sleep Better, Feel Better! Be sure to friend them on Facebook for all the updates.

Ok onto the meal!

Ingredients:

2-3 tbsp olive oil
Small onion - chopped
1 tsp minced garlic
2 zucchini - quartered and thinly sliced
2 carrots - thinly sliced
2 cans of black beans - drained and rinsed
1 - 28 oz. can crushed tomatoes
1 cup frozen corn
1 package sliced mushrooms (I used baby bella ones this time)
1 cup of whole grain brown rice (I love the 90 second rice)
Handful of fresh spinach leaves

Optional Toppings:

Hot sauce
Avocados
Feta crumblers
Sliced olives
Corn bread

Steps:

1. Heat oil in a large pot.

2. Add in the onion and garlic. Cook for about 4-6 minutes, continuously stiring.

3. Add in carrots, zucchini, and mushrooms. Cook for about 8-10 minutes more, or until carrots are soft.

4. Add in beans, tomatoes, corn, and 1 cup of water. Continue to cook for 8-10 more minutes.

5. Lastly, add in the pre-cooked rice, and the fresh spinach. Heat on low, until ready to serve.

6. While the chili is cooking, prepare your desired toppings in individual bowls. This chili must be served with a cornbread...It makes all that much better. I used the Krusteaz Brand. So yummy!