This 5 minute chili is super easy to make and contains loads of nutrients and fibre. It’s ideal if cooking for a group or prepping dinner for the week ahead.


3 cloves garlic
1 bunch scallions
1 Yellow pepper
2 tins kidney beans
1 tin of tomatoes
1 tbsp tomato purée
1 tbsp Agave/maple syrup
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp black pepper


  • Heat the garlic, scallions, puree, herbs, spices and seasoning over a low heat
  • When soft add the tomato purée, syrups, pepper and kidney beans
  • Bring to the boil over a medium heat and cook for 5 minutes
  • Serve with toasted wholemeal pittas, ripe avocado, fresh coriander and chili flakes

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