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Meat-Free Monday | Black Bean Chilli

After a fun Easter and very long school holidays, I realised that my cupboards had begun to be jam packed full of processed sugar! Leftover Easter eggs, chocolate biscuits, cereal bars for sports camps and fruit juices for lazy holiday breakfasts were spilling out of my larder. In addition we have all been getting over one bug or another and we were all scraping the barrel with our energy levels. So last night I decided enough was enough! I got out my very well thumbed bible, The Good Stuff by Lucinda Miller and we are now all officially on a sugar overhaul. I have had this recipe/lifestyle book for several years and always return to it when I’m feeling that we’ve started to creep back on to a white flour and sugar diet or feeling under the weather. I have the dishes which I cook on repeat which are popular with the kids and this Black Bean Chilli is one of them. Scale the amounts up for the whole family and use wholegrain rice for a perfect meat-free Monday supper. Nature Doc are offering a 20% discount off the book, so click on the link below so as not to miss out!

Serves 2-3 Children

Ingredients

1 tbsp olive oil

1 small onion, finely sliced

1 carrot, peeled and finely diced

3 tbsp tomato concentrate

100ml water

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

1 bay leaf

2  400g tins black beans, drained

Method

Place a large saucepan over a medium heat, add the olive oil and fry the onion gently for 3-4 minutes.

Add the carrot and after a minute stir in the tomato concentrate and water. Cook for a couple more minutes, then add the herbs, spices and black beans.

Bring the chilli to the boil then reduce the heat and leave it to simmer with the lid loosely on for 20 minutes, adding a little extra water if it gets dry.

Serve it with corn tortilla chips or brown rice and a dollop of yogurt on the side.

#naturedockids

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