I love chilli and have never considered making it with anything other than mince. Until I discovered blackbeans that is. I have made this several times, perfecting it each time until I felt it was ready for all of you and could be made simply, quickly and still be delicious! I make it the day before I want to eat it, mainly because I tend to have it as a well-deserved treat after yoga with Love Yoga Grow, but it is just as delicious served immediately.
Ingredients (serves 2)
1 tin black beans
1 tin red kidney beans
1 clove garlic
1 red onion
1 stock cube (I use beef but use vegetable if you want this to be vegan/vegetarian)
1 tin of water (use the black bean tin)
Squirt of tomato puree
1 tspn cumin
1 tspn chilli powder
a few chilli flakes
tspn coconut oil
splash olive oil
150g rice (any rice you like!)
Dice the onion and finely chop garlic and pop into a saucepan with a small amount of coconut oil. Add the black beans (undrained), cumin, chilli powder and chilli flakes. Pour in enough hot water to fill the black bean tin and the stock cube plus tomato puree and red kidney beans. Leave to simmer. Add seasoning to taste.
Cook rice to packet instructions.
Chop the avocado and smash together with a small amount of olive oil, salt, lemon juice and chilli flakes.
Serve chilli on rice, with avocado smash on top.
Serve. Eat. Enjoy
Feel good about yourself.
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