Metabolic Monday – Mexican Bean Chilli

This Bank Holiday Monday was about getting super productive in the kitchen for me. Trying to find the time and energy to cook up all the yummy ideas that have been swirling around in my head the last few weeks has been next to impossible so I promised myself I would take this Halloween Day and dedicate it to my darling little Countertop that I love so much.

It’s funny, I’ve missed being able to post fun photos and yummy recipes the past couple of weeks and I have had the best day just cooking away in the kitchen today, splashing sauce everywhere and stirring in all this love I have for cooking into the big pot on the hob.

It’s so great to enjoy something so good for you this much, I really do love creating and cooking these meal ideas and I especially love sharing them with you all. I’ve felt so guilty the last couple of weeks about how little time I could give to the Countertop so today really was a good day. I couldn’t have thought of a better way to spend the day off.

I wanted my theme of recipes today to keep us all hot and fired up now that “Winter Is Coming” 🙂 My grocery shop this morning had lots of chillis and peppers and metabolism-friendly vegetables and there was an array of yellows, oranges and reds covering my trolley – the perfect colour scheme for the last day of Autumn and of course, Halloween.

A cheeky weekend of fun and food requires a sincere apology to my gut-health and I thought what better way to say sorry but with a nice, spicy vegetarian chilli. Lots of plant-based goodness combined in a large pot with lots of spice and flavour – the digestive system’s dream!

If you fancy a meat free feast that will leave you all fired up then give this baby a lash!!

Ingredients

1 large Brown Onion, chopped
½ Red Chilli, finely sliced
2 cloves Garlic, crushed
50 ml Vegetable Stock in Water
½ tsp. Chilli Powder (personal preference here)
1 Tbsp. Tomato Puree
1 Tbsp. Paprika
1 400g tin of Chopped Tomatoes
1 400g can Red Kidney Beans
1 400g can Cannellini Beans
2 Carrots, sliced
1 Red Pepper, sliced
1 Yellow Pepper, sliced
Salt & Pepper to taste
Method

Heat the stock water in a large pot on the hob.
Saute the onion, garlic and fresh chilli in the stock water for about 5 minutes.
Add your tomato puree, paprika and chilli powder to the mix and stir for about two minutes.
Pour in the tin of chopped tomatoes, rinsed and drained beans and sliced vegetables.
Stir the whole lot until all the flavour are combined together.
Add some salt and pepper to taste to your liking (add more chilli if you’re like me and cant get enough).
Lower the heat on the hob, cover your chilli pot and let the mix simmer for about 20-30 minutes – until the veggies are tender.

This dish is absolutely packed with fiber and carbohydrate (don’t worry, it’s the good kind you get from your veggies) so I haven’t served it with anything – just chomping down on a nice big bowl of chilli here while I type this but if you do want to add a little something, I would recommend serving it with some brown rice.

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