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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This gluten-and dairy-free chilli puts vegetables centre stage serving all your 5-plus-a-day in one meal. Simply serve with sliced avocado and a squeeze of lime.
1 Heat the oil in a heavy-based saucepan. Add the onion, season with black pepper and let it soften for several mins before adding the dried spices. Cook for a few min more. Add the capsicums, season again, then cover and cook together for 10 min or until softened. Add the chopped red chilli and garlic.
2 Stir in the tomato purée so everything is coated, then pour in the chopped tomatoes. Add the sugar, tabasco sauce, balsamic vinegar and 1/3 cup water, then season with black pepper and stir to combine. Simmer for around 25–30 min, occasionally topping up with water if the mixture becomes too dry.
3 Add the beans to the pan and simmer for a further 15–20 min.
4 Just before serving, stir the dark chocolate into the chilli – the sauce will turn thick and glossy. Allow everything to amalgamate before serving the black bean chilli garnished with coriander, sliced avocado and lime wedges for squeezing.
Calories 380 cal
Kilojoules 1590 kJ
Total fat 21.3 g
Saturated fat 5 g
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