Black Bean Chilli - Gut Supportive

Updated at: Wed, 15 May 2024 12:15:40 GMT

Step 1

Add a splash of olive oil to a large pan or a casserole pot on a medium heat. Add the onion and cook for 5 minutes or until brown.

Step 2

Next stir in the garlic, cumin and cinnamon, and cook for 2 minutes.

Step 3

To the same pan, add the chopped tomatoes, then fill a quarter of the empty tin with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pot. Followed by the chopped jalapeños, dried herbs, soy sauce and black beans. Next combine the stock cube with 120ml (1/2 cup) of hot water in a jug, then pour this into the pan, stir well to combine, then simmer for 10-15 minutes or until the chilli has thickened.

Step 4

Meanwhile, combine the tahini and yoghurt in a bowl with the juice from a lime and a pinch of salt and pepper. If necessary, add splashes of water to loosen the dressing until it’s smooth and runny.

Step 5

When the sauce is ready, stir in the chopped dark chocolate until it has melted, then season to taste with salt.

Step 6

To serve, add the rice to bowls, then top with the black bean chilli, half of sliced avocado, drizzle over the tahini yoghurt dressing and sprinkle over some coriander leaves.

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