Chili~Easy and Mild
This recipe is exactly what needs to be happening with the winter over staying its welcome! Hopefully you will be seeing lighter summer recipes throughout this blog soon, but until then it's all about staying warm and enjoying some comfort food!
Healthy comfort food that is.
1 28 ounce can of crushed tomatoes
1 15 ounce can black beans, rinsed
Diced sweet onion, 1/2 cup
1 whole diced zucchini
1/2 tbsp garlic powder
1 tbsp chili powder
1/2 tsp cumin
1 tsp salt (add more to taste)
1 cup cooked rice
Relish of choice (optional, I used a store bought pepper and onion relish)
Saute the onion and zucchini over medium heat for about 10 minutes.
Add in all the spices and sauté for another minute or so.
Lower the heat to reduce splatter and add in the crushed tomatoes.
Stir and make sure you scrape the seasonings at the bottom of the pot.
Add the beans and let simmer for 20 minutes.
Let the chili cool for about 10 minutes and partially blend with an emulsion blender. (blend a little or a lot, depends how you like it!)
Add the cooked rice and stir.
Transfer to a serving bowl, and top with a dollop of vegan sour cream or vegan mayonnaise and sweet relish.