Very Easy Three Bean Mexican Chilli
Beans are a great low-fat source of protein, fibre, vitamins and minerals and best of all count towards your 5 a day!
1 tblsp olive oil
1 large carrot
1 large celery stick
1 medium onion
1 clove of garlic
1 red chilli
1 tblsp tomato puree
1 tsp ground cumin
fresh coriander leaves
2 bay leaves
1 cinnamon stick
1 tsp paprika
400g chopped tomatoes
100g kidney beans
100g black eye beans (or any variation of beans you have in your cupboard!).
Chop and dice the onions, celery garlic and fresh chilli. Heat a large saucepan and olive oil before adding the ingredients and cooking on a medium heat. Cook until the onions are translucent which is about 5-10 mins.
Add tomato puree and stir for around 30 secs before adding the cumin, cinnamon, paprika, coriander and bay leaf. Fry for another minute.
Add the chopped tomatoes, pepper and season. Leave to simmer on a low heat for 20 mins.
Add all the beans, stir well and bring to the boil. Reduce the heat and cook for a further 15 mins until the beans are heated all the way through. You can add a small amount of water if needed. Adjust the seasoning to taste and serve.
To serve, add a dollop of (vegan) sour cream, chilli and fresh coriander leaves.
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