3-Bean Spicy Chilli Recipe

Serves

4

Ingredients

• 1tbsp coconut oil
1 onion, diced
• 3 garlic cloves, crushed
• 3 carrots, chopped
• 2 celery sticks, chopped
• 1 x 400g tin white (haricot) beans, drained and rinsed
• 1 x 400g tin black beans, drained and rinsed
• 1 x 400g tin kidney beans, drained and rinsed
• 2 x 400g tins chopped tomatoes
• 1tsp chilli powder
• ½tsp cayenne pepper
• 2tsp ground cumin
• small handful of basil, chopped
• small handful of coriander (cilantro), roughly chopped
• 1 avocado, peeled, stoned and sliced
• 1 lime, quartered

Method

1. In a large saucepan, melt the coconut oil over a medium-high heat, add the onion, garlic, carrots and celery and cook for 5 minutes.

2. Lower the heat to medium, add all the beans, chopped tomatoes and the spices and cook for 10 minutes. Lastly, stir in the basil until soft. This should only take a minute.

3. Spoon into bowls, garnish with chopped coriander and top with sliced avocado. Serve with lime wedges.

Courtesy of Superfoods Superfast by Julie Montagu, Photography by Yuki Sugiura. Quadrille

Tweet                                          

Read more recipes from Rude Health Magazine...

Read the Food articles archive...