Winter Veggie Bean Chilli

chilli

Chilli is one of my favourite meals to make in the winter and takes me back to lots of childhood evenings sat around the table with the family. Back in those days we would have used meat as the base of our meal but I’ve since discovered the wonders of filling my chilli with lots of plant-based goodness. This version is full of all the good things in life: veggies, beans, spices and even some cacao, which is high in antioxidants and helps to bring out the flavours. It’s just as tasty as any ‘original’ chilli and the high protein and fibre content will leave you feeling fuller for longer.

This recipe can take on lots of variations depending on what veggies and beans you choose to use, so it’s a great way to make use of any leftovers lying around in your fridge or cupboards. My favourite combination for this time of year includes sweet potato, carrots, mushrooms and red pepper, but you can swap these for any veggies you fancy like-for-like. I like to add a helping of greens too!

Winter Veggie Bean Chilli

Makes 6 servings
Prep time: 20 minutes
Cooking time: 30 minutes

chilli 2

Ingredients

  • 2 tbsp olive oil
  • 1 large red onion, roughly chopped
  • 4 cloves of garlic
  • 1 large sweet potato, cut into 1cm cubes
  • 2 carrots, roughly chopped
  • 2 red peppers, roughly chopped
  • 2 green chillies, sliced diagonally
  • 150g mushrooms, roughly chopped
  • 2 tsp Himalayan salt
  • 1 tin chopped tomatoes
  • 1 tin black beans
  • 1 tin kidney beans
  • Juice and zest of 1 lime
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp hot chilli powder
  • 1 tbsp smoked paprika
  • 1 tbsp cacao powder
  • Fresh coriander to serve

Method

  1. Heat the olive oil in a large pan and add the onion, garlic, red pepper, carrot, sweet potato, chillies, mushrooms, lime zest and salt. Sauté for around 10 minutes until the vegetables soften
  2. Add the chopped tomatoes along with 200ml water, the beans, lime juice, spices and cacao. Bring to a simmer and cook for around 20 minutes until the carrot and sweet potato are cooked through, adding more water if necessary
  3. Serve over brown rice with fresh coriander and your favourite greens and/or sliced avocado.

 

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