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Ingredients:

Serves 3-4:

1 TBSP of organic, raw, virgin coconut oil
1 onion, diced
2 cloves of garlic, chopped
1 pepper, diced
1/2 a lemon
1 tetra pack of organic chopped tomatoes
1 cup of Kalloo yeast, sugar and dairy free vegetable stock cube, mixed with boiling water
1 TBSP of chilli con carne mix
1 TBSP of ground cumin
1 TBSP of smoked paprika
1 TBSP of ground coriander
Handful of fresh coriander leaves
1 chilli (optional)
1 tin of mixed beans (kidney/pinto/canellini)
1 tin of butter beans
Handful of feta cheese, crumbled or desiccated coconut for a vegan option
1 small sweet potato, finely sliced lengthways
1 avocado, sliced

 

Method:
Heat, the coconut oil in a large pan on a medium heat and add the diced onion and pepper. Fry for roughly 5 minutes or until the onions start to go translucent.
Add the chopped garlic and chilli (if using) and add the spices so that the vegetables soak up the flavours. Cook and stir for a further 2 minutes.
Add the stock, tomatoes, beans and salt and pepper and increase the heat and bring to the boil.
Once boiling, reduce the heat, cover and allow to simmer for roughly 40 minutes or until the sauce starts to thicken up, stirring occasionally. This will intensify the flavours.
Squeeze in the juice of half a lemon and allow to simmer for a further 5-10 minutes.
Before taking off the heat, add the coriander leaves and stir.

Roughly 15 minutes before the chilli is ready, melt some coconut oil in a baking tray then add the sweet potato slices with a little salt. Bake until soft then place the sweet potato and avocado slices around the chilli bowl then crumble a little feta cheese (or desiccated coconut) to serve. You can add a little more coriander as well if you like…

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