I have been trying to perfect my chilli recipe for a really long time, and I’ve finally come up with the perfect warming recipe to curl up with on your couch with on an autumn evening… Chili is one of the dishes that I had growing up as a kid that my grandmother would cook up a large batch of for the week ahead. My recipe however is a bit different, it doesn’t contain any beef and it is packed full of plant-based protein. I absolutely am in love with this recipe but there is a bit of a trick to it- I let it simmer for a long time so the juices and seasoning really get absorbed into the beans so it’s full of flavour! Eating healthy is something that totally does not have to be hard if you don’t want it to be… It’s about making little changes in your day-to-day routine to make yourself feel better physically and mentally (especially this one which most of us forget about). In a recent Instagram post I announced that I was taking a gap year from uni, but I recently discovered that is not what I want to do (when you’re 19 and don’t know what to do in life it can all become a little overwhelming). Something that I’ve found that has helped look after my mental health is actually blogging and talking to you guys, it helps get whatever’s on my mind out and I blog from the heart as it’s something I absolutely love. I am so happy that you guys read The Nakd. Kitchen and come back for recipe inspiration, as it is something that truly blows my mind when I see countries from all different corners of the world reading the blog.
Two Bean Chili
Prep Time: 20 Minutes || Cook Time: 45 Minutes || Total Time: 65 Minutes
What You Will Need:
- 1 Tbsp olive oil
- 1 medium onion (diced)
- 1 clove of garlic (minced)
- 1 bell pepper (I used yellow)
- 1/2 cup cremini mushrooms (diced)
- 2 carrots (washed and sliced)
- 2 Tbsp chilli Powder
- 1/2 tsp cinnamon
- 1/2 tsp cumin seeds
- 1/2 tsp dried coriander (cilantro)
- 1 large tin of diced tomatoes
- 1 can black beans (drained and rinsed)
- 1 can kidney beans (drained and rinsed)
- 1/4 cup balsamic vineger
- salt and pepper for taste
- In a large pot over medium heat start heating up the olive oil.
- Add the onion and garlic- fry off for 3-4 minutes until the onion has started to brown.
- Add the pepper, mushrooms, and carrots to the pot and fry off for 5 minutes until the vegetables begin to soften.
- Add the chilli powder, cinnamon, cumin, and coriander mixing them through the vegetables using a spatula.
- Mix in the canned tomatoes and fill the tin up half the way with water, adding it to the pot.
- Stir in the beans and balsamic- allow the mixture to simmer over a low heat for 30-35 minutes while covered and and and make sure to stir the chili every 5 minutes.
- Add salt and pepper to taste and enjoy!
**Note: You can always add some coconut yogurt and tortilla chips to compliment the dish if you’d like! xx