This hearty Chilli Con Carne is the perfect winter dish. Packed with flavor and extremely nutritious. It is quick and easy to make and can easily be reheated for a perfectly balanced evening meal.
Beans are an extremely healthy food choice. Including pulses in your diet can help reduce blood pressure, Lower cholesterol and help you to lose weight resulting in decreased risk of heart disease. They are also high in fibre, Vitamin B and antioxidants.
This recipe serves 4.
400g tin of mixed beans
1 large white onion
Small bunch of fresh coriander
2 cloves of garlic
Small piece of fresh ginger (around 1cm thick)
1/2 red chilli (or more if desired)
1 red pepper
1tsp smoked paprika
1 tsp cumin
Salt and pepper for seasoning.
300g chopped tomatoes
25g dark chocolate (the higher the % of cocoa solids the better. I use 85%)
Finely chop the white onion and red pepper.
Put the coriander, chilli, garlic, ginger and juice of 1 lime in to blender and blend to a paste.
In a large saucepan heat some cooking oil (I use extra virgin olive oil)
Saute the white onion in the pan for a couple of minutes and add the paste.
Stir the onions and paste for a couple of minutes until the onion softens.
Add the cumin and paprika to the onions and stir for a further 2 mins.
Now add the red pepper to the pan and continue stirring until the peppers have also softened slightly.
Turn to a low heat and add the chopped tomatoes, tinned beans (juice strained) and water.
Leave to simmer for ten to fifteen minutes to allow the flavors to develop.
Add in the dark chocolate and allow for the chocolate to melt in to the chilli before stirring and serving. The longer you leave the chilli to simmer the deeper the flavors will be.
Serve with cooked wholemeal rice, fresh coriander sprigs, Sour cream (or coconut yogurt) and avocado.