Spice Up Your Life Chilli
Did you know that cayenne pepper can help you to lose weight by raising your metabolic rate? This chilli recipe is a great way to incorporate it into your diet. It stores really well so you safely keep it in the fridge or freeze portions of it for another day. The brown rice is a good source of complex carbohydrates and fibre. To make the recipe even better it’s 100% vegan. Even if you don’t follow this lifestyle it’s handy to have a few recipes up your sleeve for when vegan friends come over for dinner. If you want to add meat to this chilli we recommend lean chicken breast or minced turkey breast.
-160g brown rice
-1 TSBP coconut oil
-1 red onion, chopped
-1 bell pepper, chopped
-1 tin of kidney beans (or mixed beans if you prefer)
-1 small tin of sweetcorn
-160 tomato passata
-1 tsp coriander (fresh or dried)
-1 tsp paprika
-½ tsp ground cumin
½ tsp cayenne pepper Pink Himalayan salt
-coarsely ground black pepper to flavour
Put the rice in a saucepan and cover with water. Bring it to the boil and leave it to simmer for 30 minutes. While the rice is cooking you can make the chilli. In a large pan melt the coconut oil. Fry the chopped onion and pepper until they’re soft. Drain the tin of kidney beans and the sweetcorn before adding them to the pan. Then put the passata and all the spices in too. The chilli is ready when the passata has thickened. Garnish with extra coriander.
Serve the chilli on top of the brown rice and enjoy.
You can also serve this chilli as an appetiser or as a snack. Simply skip the rice and bring plain tortilla chips to the table instead.