Bean chilli

Beans are a great source of protein and prebiotics, which feed the good bacteria in your gut. When combined with these spices, it makes a deliciously nourishing dish that's rich in anti-inflammatory properties.
  • Prep time:
    10 minutes
  • Cooking time:
    40 minutes
  • Serves:


Heat the oil in a large pan over a medium heat and fry the onion and garlic until soft.

Add the chipotle paste, spices, carrot, mushroom and celery and fry for 5 minutes.

Add the tomatoes and bring to the boil, stirring, then simmer for 20 minutes, with a lid on the pan.

Add the beans and sweetcorn and simmer for a further 20 minutes, stirring regularly.

Stir in the coriander and lime juice, then season to taste.

Serve with rice or flatbreads.


1 tablespoon cold-pressed rapeseed oil

1 red onion, peeled and diced

4 garlic cloves, crushed

4 tablespoons chipotle paste

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground coriander

Black pepper and sea salt

1 carrot, peeled and diced

6 chestnut mushrooms, diced

2 sticks celery, diced

2 x 400g tins plum tomatoes

300g tinned red kidney beans, drained

300g tinned cannellini beans, drained

300g tinned haricot beans, drained

1 bunch coriander, chopped

Juice of 1 lime

800g rice, cooked to packet instructions, or flatbreads, to serve

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