I know most places are creeping into Spring right now, but there are always those cold, wet, rainy April days and who couldn’t use a warming bowl of chili on those days. I am heading into the New Zealand winter and kind of unsure what to expect. I know it will probably be a lot less dreary than endless Vancouver rain, though! I kind of look forward to those gloomy winter days when you can cozy up with a nice warm bowl of soup or chili.
This veggie & black bean chili is bursting with flavour from aromatic cumin, coriander, and chili powder. It’s packed with yummy extras like portobello mushrooms, and zucchini. I love using black beans in chili, as sometimes I find kidney beans a bit too starchy. Black beans also pair perfectly with tomatoes, spices, and my oh-so-delicious cashew sour cream. I use this dairy-free sour cream all the time and I actually prefer it to regular sour cream. I used to replace sour cream with Greek yogurt for a lighter topping, until milk products really started to irritate my stomach. Go ahead and use whatever you like to accompany this chili, be it sour cream, Greek yogurt, or my cashew sour cream- just make sure you don’t forget the avocado and green onions. You could also sprinkle a little cheese or dairy-free cheese on top for a little extra somethin’ somethin’.