Description
A tasty and healthy take on a traditional beef chilli.. using Pinto and Black beans instead!
Ingredients
Scale
1 tbsp Olive Oil
1 Red Onion
1 Red Chilli
3 Cloves of Garlic
1 tsp Paprika
1 tsp Smoked Paprika
1 tsp Ground Corriander
1 tsp Ground Cumin
1/2 tsp Nutmeg
1/4 tsp Cinnamon
1 tsp Cocoa Powder
1 tsp Corriander Leaves
1 tsp Basil Leaves
400g Tomatoes
400g Pinto Beans
400g Black Beans
1 Vegetable Stock Pot/Cube
100ml Water
Instructions
- Start by preparing the vegetables. Peel and slice the onion into thin strips. Cut the Chilli into thin strips(remove seeds if you don’t like the heat) and crush and dice the garlic.
- Heat a large wide-based pan over a medium high heat. When it is hot add the oil. Once the oil hot add the onions with a pinch of salt. Once the onions have started to soften add both the Pinto and Black beans and cook for a minute.
- Now add the garlic and chilli, mixing in and cooking for another minute. Then add the Cumin, Ground Coriander, Nutmeg, Cinnamon, Paprika, Smoked Paprika and Cocoa Powder. Mix in thoroughly and let it cook for a minute.
- Now add the stock cube or pot and mix in and let it cook for about 30 seconds. Then add the Tomatoes and water with a pinch of salt and stir together thoroughly. Lower the heat to a low temperature and let it simmer for about 15 minutes.
- When it is ready serve over boiled rice, in tacos, a burrito or with nachos!
Notes
- Try different types of beans in the recipe! I recommend kidney or borlotti
- Add a little cayenne pepper if you want more heat, add this along with all the other spices
- No cocoa powder? Try a couple of squares of dark chocolate instead
Keywords: vegan, healthy, mexican, chilli, beans