My plant-based chilli is hearty, health-laden and honestly delicious. It’s one of those reliable dishes that you’ll keep returning to for more of that satisfaction on multiple occasions. Suitable for anyone and everyone, the spices can be adapted for preference, plus any added extras you fancy can be thrown into the mix. Chilli is great for serving to guests at a dinner party, as a throw together meal to use up veg, or cooked in a big batch in prep for those healthy lunches, fridge or freezer. Plant-based chilli is also cheap to make; with the price per portion totalling an average of only £2.50 – how fabulous! I hope you enjoy this nutritious winter warmer as much as I do.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
SERVINGS: 2
EQUIPMENT
Saucepan
Large Deep Frying Pan
Sharp knife for chopping
INGREDIENTS
400 g chopped tomatoes
100 g tomato puree
1 green pepper
1 red pepper
1 red onion
1 handful spinach
2 garlic cloves
1 vegetable stock cube
250 g butter beans drained
250 g red kidney beans drained
1 tbsp olive oil
1.5 tbsp cumin
1 tbsp paprika
1 tsp mild chilli powder
1 tsp salt
1 tsp black pepper
100 ml water
2 portions cooked rice
INSTRUCTIONS
Begin by boiling both the red kidney beans and butterbeans together on a medium heat for 15 minutes. Whilst the beans are boiling through, chop the peppers and red onion into small sized squares, followed by the garlic cloves (finely chopped).
Measure the oil into a large deep frying pan and add the peppers and onion. Fry on a medium heat for 10 minutes, then add the garlic and chopped tomatoes. Cook on a medium heat for a few minutes before adding the softened kidney beans and butter beans.
Stir in the tomato puree and crushed vegetable stock cube. Cook for a further 5 minutes on a medium heat then add the cumin, paprika and chilli powder. Stir in the spices and reduce to a low heat then cover and leave to bubble for 5 minutes.
Next, add the water, salt and pepper, stir and leave to simmer on a low heat for 15 minutes. Whilst the chilli is cooking, prepare the rice. Finally, add the spinach and cook for a further 3 minutes before serving.
NOTES
Can be kept in the fridge for up to 3 days and suitable for freezing.
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