Fiesta Black Bean Chilli with Zesty Rice

Prep time: 10 mins, cooking time: 30 mins (two serves)

Ingredients:

• Rice, uncooked, 120 g

• Coconut oil OR Ghee butter, 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, 50 g

• Small avocado, 1/2

• Full-fat Greek 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.