Recipes / 4 September, 2017 / Christine Bailey

An Easy Chilli Pot for The Whole Family

This warming bowl of chilli beans is simple to prepare and will keep in the fridge for 3-4 days, making it an ideal dish when time is short. A popular family favourite – it freezes well so make a big batch and freeze in portion.

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

Ingredients:

• 1 tbsp olive oil
• 1 red onion, diced
• 1 courgette, sliced
• 1 red pepper, chopped
• 1 medium sweet potato, peeled and cut into cubes
• 4 garlic cloves, crushed
• 1 tsp chilli powder
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 2 tsp cocoa powder
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin kidney beans, rinsed and drained
• 1 x 400g tin cannellini beans, rinsed and drained
• Sea salt and black pepper
• 4 sliced spring onions and 1 sliced avocado, to serve

Method:

• Heat the oil in a large casserole dish and add the onion, courgette, pepper, sweet potato and garlic. Cook over a low heat for 5 minutes until the onion begins to soften.
• Add the spices, cocoa powder, tomatoes and beans and stir. Bring to the boil then cover and simmer for 40 minutes. Season to taste.
• Spoon into bowls to and top with sliced spring onions and avocado to serve.

Per serving: 292 kcal; 13g protein; 9.2g fat; 1g saturated fat; 39.8g carbohydrates; 14.7g sugars

From Christine’s book Go Lean vegan: The Revolutionary 30-day Diet Plan to Lose Weight and Feel Great