3-bean spicy chilli

3-bean spicy chilli

By
From
Superfoods Superfast
Serves
4

Being American, chilli is a big deal for me. And growing up in the cold Chicago winters… well, chilli was an even bigger deal! Of course, chilli recipes ideally have meat in them, which of course is fine, but I’ve found that using different kinds of beans (there are three types in this recipe) makes a great and hearty substitute for the meat. So, on those cold, rainy days, let this heartwarming chilli be your failsafe, super-easy supper. Oh, and P.S., chilli freezes really well, so feel free to double this recipe so that you’ll always have a batch on hand in a downpour.

Ingredients

Quantity Ingredient
1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, crushed
3 carrots, chopped
2 celery sticks, chopped
1 x 400g white beans, drained and rinsed
1 x 400g tin black beans, drained and rinsed
1 x 400g kidney beans, drained and rinsed
2 x 400g tins chopped tomatoes
1 teaspoon chilli powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
small handful basil, chopped
small handful coriander, roughly chopped
1 avocado, peeled, stoned and sliced
1 lime, quartered

Method

  1. In a large saucepan, melt the coconut oil over a medium-high heat, add the onion, garlic, carrot and celery and cook for 5 minutes.
  2. Lower the heat to medium, add all the beans, chopped tomatoes and the spices and cook for 10 minutes. Lastly, stir in the basil until soft. This should only take a minute.
  3. Spoon into bowls, garnish with the chopped coriander and top with the sliced avocado. Serve with lime wedges. It’s SOOOO good!
Tags:
healthy
fast
sugar free
wheat free
dairy free
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