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

About The Author

Christine Bailey
Nutritionist, Chef & Author

Christine Bailey is a renowned degree qualified Nutritionist, Speaker, Chef, Food and Health Consultant and Author with over 18 years of experience. She was awarded Coeliac Chef of the Year 2009 and supports many individuals and corporates on a wide range of health matters. She is a member of BANT (The British Association for Applied Nutrition and Nutritional Therapy), CNHC (Complementary & Natural Healthcare Council) and is a Graduate member of the Institute of Functional Medicine (AFMCP). She also received the CAM award 2012 for outstanding contribution to the community. She has particular interests in children's health, allergies and free from diets, paleo diets, skin health, weight loss, ageing, digestive health and digestive disorders, chronic autoimmune conditions, cancer, women's health, sports nutrition and corporate health She is a member of the Guild of Health Writers and writes regularly for many national magazines including Natural Health & Beauty, Health & Fitness, Men's Health, BodyFit, Cook Vegetarian, Women's fitness, Men's fitness, Men's Health as well as websites on food, health, family and women's health She is the author of numerous health and recipe books including The Top 100 Low Salt Recipes, The Vitamix Cook Book, The Top 100 Baby Food Recipes, The Top 100 finger foods, The Top 100 Recipes for Brainy Kids, The Juice Diet Book, The Raw Food Diet, The Functional Nutrition Cookbook and Nourish: Cancer Care Cookbook. She regularly sees clients at her nutrition clinic in Reading and London, Harley Street as well as in workplace for Corporates and Health clubs. She is a lecturer and module leader at the Centre of Nutrition (CNELM) and runs cookery and health days for heath care practitioners. She is also involved in corporate health work advising companies on strategies to improve employee health and presenting at seminars and conferences. Christine runs a range of cookery days on healthy eating, combating health conditions, special diets and hands on days for children

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