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My tasty (protein packed) 3 bean chilli with rice and guacamole

Ingredients (serves 6)

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  • 1 diced white onion 

  • 2 crushed garlic cloves 

  • 1 deseeded red chilli 

  • 1 sweet pointed red pepper

  • 2 tbsp tomato puree

  • 2 tsp ground cumin 

  • 2 tsp smoked paprika

  • 1 tsp ground coriander

  • 1 tbsp brown sugar

  • 1 tin red kidney beans 

  • 1 tin black beans

  • 1 tin cannellini beans 

  • 1 tin chopped tined tomatoes 

  • 3/4 cup vegetable stock (GF friendly) 

  • 20g 90% dark chocolate (optional)

  • Handful of fresh coriander

  • Juice of 1 lime 

Method

  1. Heat a large frying pan and add a dash of olive oil. When the oil is hot add the onion, chilli and garlic. Season with salt and pepper and fry for 5 minutes on a medium heat. Allow the ingredients to caramelise as this will add to the overall flavour. 

  2. Next add the red pepper and cook for a further 5 minutes. If the pan gets dry add a dash of water. 

  3. Next add the spices and tomato puree. Cook out the spices for 5 minutes. If the pan gets dry again add a little water. 

  4. Next add your liquids including tinned tomatoes, vegetable stock and lime. Cook for 2-3 minutes. 

  5. Finally add the beans, dark chocolate and fresh coriander. Allow to simmer on a medium heat for 10 minutes. The sauce will reduce down. Before serving taste and adjust with salt and pepper if needed. If you feel like more spice is needed add a little chilli powder (optional). Serve up! 

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I recommend serving with homemade guacamole, wild rice, spiced wedges and cooling yoghurt. This is a vegan staple guys! I often eat this the following day for lunch or freeze for a time where I can't afford to spend much time in the kitchen. 

For the Chilli 

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