Monday, 15 February 2016

Meat Free Monday: Bean and Pepper Chilli

For a while now, my partner and I have been trying to adhere to the Meat Free Monday initiative as part of the fat fighting and healthy eating regime and here is a gorgeous recipe for a hearty vegetarian chilli using black beans, kidney beans, red pepper and tomatoes with a smoky flavour burst from chipotle paste.

This is a fantastically nutritious meal too and comes in at 400 calories with 62g brown rice. 

Meat Free Monday Bean and Pepper Chilli

Here's how:

  • 1 tin of black beans in water
  • 1 tin red kidney beans in water
  • 1 onion
  • 1 clove garlic
  • 1 red chilli
  • 1 tbsp dried cumin
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 red pepper
  • 2 tomatoes
  • 1 tin chopped tomatoes
  • 1 tbsp chipotle paste 
  • Pinch salt
  • Pinch black pepper
  • 1 tsp coconut oil

Firstly place the oven on really high and place the red pepper and tomatoes onto a baking tray and place into the oven for fifteen minutes or until slightly charred.

Now place the coconut oil into a non-stick saucepan and place on a low heat.

Peel and finely dice the onion and mince the garlic and add to the pan. Slice the chilli and add to the pan.

Once softened, add the paprika, cayenne, cumin, salt and pepper.

Now drain the beans and add to the pan and allow to fry for a few minutes then add the tinned tomatoes.

Now remove the pepper and and tomatoes and roughly chop and add to the pan.

Finally stir in the chipotle paste and give a good stir. Now cook for 30-40 minutes, stirring occasionally.

Serve with brown rice or a sweet jacket potato for a wonderful vegetarian, Meat Free Monday meal. Enjoy!

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