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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This spicy vegan chilli is perfect for the cold weather, plus it packs in three of your five-a-day. We like it best served warm with rice and sliced avocado
1 Put the onion and garlic in a thick-bottomed pan with the olive oil and cook over a medium heat for 10 min until transparent.
2 Add in your tomato purée, paprika and cumin and give it all a good stir for 5 more min.
3 Add in your chopped tomatoes, kidney beans, black beans, balsamic vinegar, maple syrup, chilli flakes and some freshly ground black pepper. Bring the whole thing to the boil, before reducing to a simmer for 25–30 min. Serve with the avocado slices sprinkled with parsley, if you like, and the extra chilli flakes.
For an even heartier dish, serve with a mix of 1/4 cup (30g) each (uncooked weight) wild and brown rice per person, which will add about 850kj (203kcal) to your supper
Calories 326 cal
Kilojoules 1364 kJ
Total fat 11 g
Saturated fat 2.4 g
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