20 min prep time, 35 minute cooking time if serving with brown rice
Ingredients for Chilli with Beans
1 Cup of brown rice
1 Red Capsicums sliced
1 Medium onion sliced or diced
2 Mushrooms sliced
1 450grm Can of Red Kidney Beans, Pinto Beans or Black Beans drained and rinsed
½ Tin tomatoes
½ diced onion (yes this is extra!)
½ tsp cayenne pepper
1 Fresh green chilli (or more if you like it hot)
1 tsp. Smoked paprika
1 ½ tsp. molasses
1 tsp. fresh Oregano
1 tsp. fresh lemon Thyme
1 tsp. fresh Parsley or coriander
Veggie stock in ½ cup water
Handful shredded spinach
Pepper to taste
Cashew Sour Cream with Smoked Paprika
Fresh Tomato Salsa (see below for recipe)
If you are serving this with brown rice best to get that cooking first. For an easy method for cooking wholegrain brown rice see above video, it's at 23 seconds in.
Prepare all vegetables
Put first three ingredients into a skillet and cover. Cook for no more than 5 minutes until mushrooms are just soft and capsicum still has a bit to it. Set aside on a different plate as we are going to use the same unwashed skillet.
Place the remaining ingredients into the skillet, except spinach, stir to mix through, cover and bring to boil
Lower heat and gently simmer for 10 minutes
Add capsicum, onion and mushroom mix and heat through uncovered
Add spinach, cover and let wilt. This should only take 1 minute.
Taste and adjust for chill, salt and pepper
Fresh Tomato Salsa
1 Large tomato finely diced
½ Small to medium red onion finely diced
1 Green chilli finely diced
A manly squeeze of lemon juice
Pinch of Celtic sea salt
Put all ingredients into a bowl and stir.
Taste and adjust for seasoning.
Set aside for flavours to develop
Place a good serving a rice in a bowl
Top with Chilli with Beans
Pile on Fresh Tomato Salsa
Place avocado on side
Drizzle on warmed Smoked Paprika Sour Cream
Avocado Slices dipped in lemon juice
Hot sauce to taste
Eat, enjoy and smile!