Monday 23 April 2018

Black Bean Chilli

black bean chilli

It may seem like a strange comment but black beans are one of my favourite pulses- there's something about their unctuous flavour that I really enjoy so I wanted to create a chilli recipe in celebration of them. This is a comforting, warming chilli that packs in the veggies. I love serving it with brown rice and a side of creamy avocado to complement the rich flavours.

Three great health benefits: boosts immunity, boosts mood, good source of fibre

Serves 4

2 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you want to reduce the heat)
1 & 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
2 red bell peppers
1 carrot, grated
1 tbsp tomato puree
2 x 400g tins black beans, drained
1 x 400g tin chopped tomatoes
1 tbsp cacao powder
Sea salt and black pepper

1) Melt the coconut oil in a large saucepan over a medium heat on the hob.
2) Add the onion and lightly fry for a few minutes until softened. Add the garlic, followed by the chilli, and fry for a further minute.
3) Next, add the cumin, paprika and cayenne pepper and stir. Add the red peppers and fry for a further couple of minutes.
4) Stir in the carrot and tomato puree, before adding the black beans and chopped tomatoes. Half fill the empty chopped tomato tin with water and slosh around. Add to the saucepan. Season with salt and pepper and simmer for 30 minutes.
5) Stir in the cacao powder and simmer for a further 10 minutes.

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

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