One Pot Spinach and Mixed Bean Chilli

One Pot Spinach and Mixed Bean Chilli
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Prep: 15 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp olive oil
  • 2 red onionroughly chopped
  • 4 garlic clovescrushed
  • 1 red pepperapprox 150g, cut into chunks
  • 2 carrotgrated
  • 1 red chilli finely diced
  • 2 tsp smoked paprika
  • 2 tsp cumin (ground)
  • 2 tsp coriander (ground)
  • 1 chopped tomatoes (can)
  • 2 tbsp balsamic vinegar
  • 400 ml vegetable stock
  • 250 g spinachcan use frozen
  • 25 g coriander fresh parsley or chives also work well
  • 1 limejuiced
  • 400 g Mixed Beans (can)drained and rinsed

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.

Prep: 15 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp olive oil
  • 2 red onionroughly chopped
  • 4 garlic clovescrushed
  • 1 red pepperapprox 150g, cut into chunks
  • 2 carrotgrated
  • 1 red chilli finely diced
  • 2 tsp smoked paprika
  • 2 tsp cumin (ground)
  • 2 tsp coriander (ground)
  • 1 chopped tomatoes (can)
  • 2 tbsp balsamic vinegar
  • 400 ml vegetable stock
  • 250 g spinachcan use frozen
  • 25 g coriander fresh parsley or chives also work well
  • 1 limejuiced
  • 400 g Mixed Beans (can)drained and rinsed

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 or 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.

To serve

Serve with brown rice, natural yoghurt or guacamole.

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