Bean chilliBeans 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
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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