One of my favourite things to make are big bowls with lots of components, you get so many different textures and flavours, and the volume keeps me satisfied. This chilli bowl is one of my go-to mid-week staples. A big batch of the 5-bean chilli stores well across the week and can also be frozen. It is cheap, healthy, fresh and exciting! Mix up your own bowls by adding your favourite ingredients and toppings. This recipe also works great for meal prep since you can make a big pot and portion it up for lunches or dinners – you could even double the quantities and freeze half for the next week.
5-Bean Chilli Bowl
5-Bean Chilli Bowl
5 Bean Chilli
- · 2 x 400g/14oz tin Mixed Beans
- · 1 x 400g/14oz tin Tinned Tomatoes
- · 50g (around 6-7) Sun-dried Tomatoes
- · 2 Medium Carrots (diced)
- · 2 Medium Red Onions (diced)
- · 4 Garlic Cloves (diced)
- · 1 TBSP Soy Sauce
- · 1 TBSO Tomato Puree
- · 1 TSP Cumin Seeds
- · 1 TSP of Ground Cumin, Ground Coriander & Chilli Powder
Building your Bowl
- 300g rice (basmati, brown, wild, or even quinoa)
- 100g Sweetcorn
- 2 Handfuls of Leaves (Iceberg, Spinach, Little Gem)
- 4 TBSP Natural or Vegan Yoghurt
- Handful Chopped Coriander
- Other options: Feta, Crushed Tortilla Chips, Salsa, Guacamole.
- Toast the cumin seeds for 30 seconds in a hot, non-stick pan. Add the onion, garlic, chopped carrot and ground spices, mix well, and cook for 5 minutes on a low heat, stirring to prevent sticking.
- In a blender add the soy, tomato puree, tinned tomatoes, sundried tomatoes, salt and pepper and blend to a puree.
- Add the puree to the pan along with the tinned beans and mix together. Simmer on a low heat for 15 minutes with the lid on, letting the sauce thicken.
- Build your bowl according to whatever you like! Here I went with rice, lettuce, sweetcorn, yoghurt and a sprinkle of coriander.
- This will freeze well. Separate into portions so that you can defrost the chilli individually.
Published June 23rd, 2021 5:14 AM