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.
- 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
- Hot sauce
- Feta crumblers
- Sliced olives
- Corn bread
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!
7. Eaters should choose their desired toppings, and add hot sauce if you can handle the heat! (Me... not so much...)
(If you are feeling really wild, you could always place the cornbread on the bottom of your bowl, and put the chili on top!)
~Eat Well and Be Happy~