CHILLI BEANS

This recipe is on high rotation in the Bindi kitchen as it ticks all the healthy boxes. Try making a big batch on a Sunday afternoon and your meals for the week are sorted. This chilli is packed full of plant based protein and nutrients to power you through a heavy training week.

CHILLI BEANS

Prep Time
20 mins
Cooking Time
40 mins
Serves
6 Serves
  • 1 Tbsp Olive oil
  • 1 Large Onion peeled and diced
  • 1 Med Red Capsicum seeded and diced
  • 1 Cup Celery sliced
  • 1 Chilli seeded and sliced
  • 2 Tomatoes diced
  • 2 Carrots peeled and diced
  • 800 Grams Canned Kidney Beans drained and rinsed
  • 800 Grams Canned Crushed Tomatoes
  • 1 Tbsp Chili powder
  • 1 Tbsp Dried parsley
  • 1 Tbsp Dried oregano
  • 2 Tsp Ground Cumin
  • 1/2 Tsp Black pepper
  • 1/2 Tsp Salt
  • 3 Spring Onions Chopped (plus extra for garnish)
  • 2 Tbsp Parsley fresh chopped
Heat oil in a large saucepan; add onion, capsicum, celery and sliced chilli. Sauté for 4-6 minutes over medium heat. Stir in fresh tomatoes and carrots; sauté 3 to 4 minutes. Stir in drained and rinsed beans, crushed tomatoes, and all dried herbs and spices including salt and pepper; cook for 30 minutes over low heat. Once cooked and just before serving mix through the shallots, fresh parsley and coriander. Serve over quinoa or brown rice, garnish with a little extra of the sliced shallots & fresh parsley
0