Hearty Three Bean Chilli

This chilli is seriously satisfying thanks to the combination of spices and a rich sauce- and of course, the inclusion of three different types of beans packs a plant based protein punch. What's more, cacao and cinnamon add depth to the flavour. It's great served with brown rice or as the filling for a baked sweet potato, as pictured.

Three great health benefits: good source of fibre, good source of plant-based protein, beneficial for heart health

Makes 3 servings
Keeps for a few days refrigerated or freezes well for 3 months

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 x 400g tin red kidney beans, drained
1 x 400g tin butter beans, drained
1 x 400g tin black beans, drained
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
1 tsp ground cinnamon
1 tsp dried oregano
1 medium red chilli, finely chopped (de-seed if you want to reduce the heat)
1/2- 1 tsp hot chilli powder
2 tbsp raw cacao powder
100ml water
Sea salt and pepper, to season

Method:
1) In a saucepan over a medium-low temperature, heat the oil and add the onion. Cook until the onion is softened, stirring so it doesn't catch, approximately 5 minutes.
2) Add the beans and stir in the tomato puree. Add the herbs and ground cinnamon. Stir together.
3) Add the tinned tomatoes, cacao, chilli, chilli powder and salt and pepper, along with the water. Simmer on a low heat for approximately 1 hour.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats