About this recipe
Another great batch cooking recipe! People under estimate how many different ways you can serve a recipe like this.
By simply changing up your accompaniments you can keep the dish exciting and make you look forward to having it, even if that’s several times in a few days. e.g. serve the Chilli with brown rice, baked sweet potatoes, in a wrap, as a quesadilla, with courgette ribbons, or even add a little vegetable stock to make it more of a soup.
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- 1 tbsp Olive oil
- 2 Red onions, cut into rough chunks (250g)
- 4 Cloves garlic, crushed
- 1 Red pepper, cut into chunks (around 150g)
- 1-2 Carrots, grated (around 100g)
- 1 Red chilli, finely chopped
- 2 tsp. Smoked paprika
- 2 tsp. Ground cumin
- 2 tsp. Ground coriander
- 400g Mixed beans, drained (1 x tin)
- 400g Chopped tomatoes (1 x tin)
- 2 tbsp Balsamic vinegar
- 400ml Vegetable stock
- 250g Spinach (you can used frozen)
- Salt and pepper
- Fresh coriander, around 25g (parsley or chives also work well)
- Juice of one lime
Serve with brown rice, natural yoghurt or guacamole.
Put a large sauce pan or casserole dish on a medium heat and add the oil.
Prepare your onion, garlic, pepper, and chilli and add them all to the pan. Cook everything down for around 10 minutes to soften the vegetables – taking care not to let the vegetables brown too much, add a little more oil if necessary.
Add in your spices and cook for a further few minutes before adding in the grated carrot, drained beans and chopped tomatoes, vinegar and vegetable stock, along with a generous amount of salt and pepper.
Bring to a gentle simmer and cook down for a further 10 minutes of so to let all the flavours combine and the sauce to reduce.
Taste for seasoning, adding a little more salt and pepper if needed.
Add in your baby spinach and stir well, letting the spinach wilt into the chilli.
Finish with a squeeze of fresh lime to taste and plenty of chopped coriander.