Have you ever been curious about our Happy Heart course? Then try one of our voted fave recipes on course. This warming Mexican Black Bean Chilli is the perfect bowl of tasty goodness for an autumn evening and it will give you a sample of one of the 50 meals we have on the course, they are fun and packed full of flavour – it’s not just boring salads like some may think! All of the recipes are super-easy to make, and are packed with flavour and fibre. What’s even better is you only need to meal prep twice per week during the 4-week online course and we’ll do weekly Q&A’s with you too so that you’re accountable and see the results you want whether it’s weight loss, more energy or a healthier lifestyle. For more tasty recipes and to find out more about the course click here.
Mexican Black Bean Chilli
A really quick dinner – great served with brown rice, baked potatoes or toasted wholemeal pitta breads cut into soldiers. If it’s a bit too spicy, cool it down with some soya yoghurt!
1 red onion
4 cloves of garlic
1 red pepper
1 yellow pepper
½tsp of ground chilli
1tsp of cumin seeds
2tsp of salt
2 tin of chopped tomato
100g of tomato puree
1tsp of ground dried cumin
¼tsp of smoked paprika
¼tsp ground black pepper
1 tbsp of honey
Small bunch of fresh coriander
½ juice of 1 lime
1 tin of black beans
- Peel and finely chop the onion and garlic.
- De-seed the peppers and finely slice them and the courgette.
- Sauté the onions and garlic in 2 tablespoons of water in a large pan on a medium heat for 5 minutes, stirring regularly to ensure they don’t get burnt, add a little more water if they start to stick.
- Add the sliced courgette and peppers along with the ground chilli, cumin seeds and salt, and fry for a further 5 minutes.
- Drain the black beans and rinse thoroughly.
- Add to the pan with the tinned tomatoes, tomato puree, ground coriander, ground cumin, paprika, black pepper and honey. Turn the heat high and bring to the boil, then reduce the heat and leave to simmer for a further 5 minutes.
- Finely chop the fresh coriander and mix through with the lime juice.