Mixed bean chili
Recipe
Your favourite bowl of chili can be tasty even without meat!
Serves: 5 people | Prep time: 15 minutes | Cooking time: 30 minutes
Mexican | Main
Ingredients
- Onions 3-4 medium
- Tinned tomatoes (chopped) 400g (1 x tin)
- Bell peppers (any colour) 2 large
- Mixed beans 1,200 (720g drained)
- Tomato puree 50g
- Vegetable stock cubes 2 (14g)
- Garlic 4 cloves
- Cumin 1 tablespoon
- Paprika 1 tablespoon
- Chili Powder 1 tablespoon
Method
- Chop the onions and garlic. Add a drizzle of oil to a pan and add the onions and garlic.
- While the onions and garlic soften, chop the peppers into small chunks.
- Add the peppers into the mix with the tomato puree, cumin, paprika and chili powder.
- Stir the ingredients together before adding in the tinned tomatoes, mixed beans and vegetable stock cubes.
- Leave to simmer for about 20-30 minutes before serving up. Serve with either rice or tacos.
The peppers and tomatoes contain antioxidants that support your brain, while the beans provide slow released energy to help fuel your thinking.
TOP TIP: This is great served with guacamole and salad to supply even more brain nutrients.
FUN FACT: When the chili is cold it can be mashed and re-purposed as a pate or spread.