chilli beans were a staple in my house last year and i can’t believe i haven’t made them this year until recently! they are great because they can be enjoyed many ways- like i’ve had them on there own, with rice, with a side of corn chips and much more! the details:

for 2 large bowls:
1 tin black beans
1 tin 4 bean mix
1 tin tomato diced
1 small tin corn
1 stick of celery
1 small onion
1 clove of garlic
1/2 small sweet potato
1/2 a capsicum
a large handful of spinach
1 tbsp tomato paste
1 tsp sugar free maple syrup

spice mix:
salt and pepper to taste
1 1/2 tsp italian herbs
1/2 tsp smoked paprika
1/2 tsp paprika
1/2 tsp chilli flakes (more for extra heat)
1/2 cumin

a wedge of lime
@nakulaplantbased natural coconut yogurt

begin by draining and rinsing the beans and corn. dice all the veg up except the spinach. pile the spinach up ontop of each other, cut the stalks off, then slice the spinach into strips

in a pot over a medium heat, heat some olive oil. add the onion, garlic and capsicum and fry for 2 minutes

next add the sweet potato and celery and fry for another 2 minutes

add the beans, corn, tinned tomato’s and fill the empty tomato can to the top with water and add that too. turn the heat down low and add the spice mix, tomato paste and sugar free maple syrup. allow the pot to simmer for 35 minutes stirring occasionally.

once the time is up the water should be fully absorbed and all the veggies should be soft. stir through the chopped spinach.

serve in a bowl with avocado, coconut yogurt, a wedge of lime, some fresh herbs and a crack of black pepper. i hope you enjoy this one!!

** i love adding sriracha on top of the chilli beans to add extra spice and flavour which i highly recommend if you like a little heat!

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