Prep time: 10 mins, cooking time: 30 mins (two serves)
Ingredients for two serves:
Rice, uncooked, 120 g
Coconut oil, 1 tbsp.
Onion, medium, 1
Garlic, 2-3 cloves
Zucchini, grated, 1 medium
Kidney beans, 1 can
Black beans, 1 can
Tomatoes, 1 can
Mexican spice, 1-2 tbsp. OR garlic powder, ground cumin, onion powder, paprika powder, chili powder, salt, dried oregano, black pepper
Topping:
Cheddar, 40 g OR cashew nuts, 3 tbsp. (cheddar is low in lactose)
Small avocado, 1/2
(Lactose-free) yogurt OR plant-based yogurt, 2 tbsp.
Coriander, 1 handful
Optional Topping: 2 tbsp. olive oil, 2 tbsp. any grated cheese
Instructions:
Cook the rice according to the package instructions.
Heat the oil in a frying pan. Add the onion and garlic, sautéing for 3 minutes or until soft. Add the zucchini and cook for another 2 minutes. Stir in the Mexican spice mix and cook for 1 minute. Add the beans and tomatoes, then reduce the heat and simmer for 10 minutes, or until the mixture thickens slightly.
Serve the chili over the rice. Top with grated cheese, avocado, and yogurt, then garnish with coriander leaves.
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