- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 cup sweet corn
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 1 cup tomatoes (roughly chopped)
- 1 cup vegetable stock
- 5 garlic cloves
- 1 tbsp. chilli powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. cacao powder
- ½ tsp. garlic powder
- ¼ tsp. cayenne pepper
- Few splashes of tamari (gluten-free soy sauce)
- ½ tsp. salt
- 1 tsp. smoked paprika
- 1 tbsp. chia seeds
- 1 tbsp. coconut oil
- Handful of coriander (roughly chopped)
- Dice the garlic, onion, and bell peppers.
- Melt the coconut oil in a medium pan, add the diced vegetables and lightly saute.
- Drain and wash the beans thoroughly.
- Once the vegetables have sauteed for around 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil.
- Add the chia seeds, stir and reduce the heat and simmer for 40 mins or longer, (as needed).
- Serve topped with coriander and cauliflower rice.
Recipe by Haleo at https://www.haleo.co.uk/wordpress/clean-bean-vegetarian-chilli/
3.2.2925