10-Minute Chilli

Name: 10-Minute Chilli
Ingredients: 1 red onion; 2 400 gram can black beans, drained and rinsed; 1 40 gram can chickpeas, drained and rinsed; 1 400 gram can finely chopped tomatoes; 2 celery stalks; 2 cloves garlic, finely chopped; 1/2 tablespoon smoked paprika; 1 tablespoon ground cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon sweet paprika; 1 tablespoon apple cider vinegar; 1 splash olive oil; 1 pinch sea salt and ground pepper; Entirely optional quinoa and salsa; 1 cup cooked quinoa or rice; 1 large ripe tomato; 1 small red onion; 1 juice of 1 lime; 1 handful coriander, washed; 1 pinch sea salt and pepper; 1 avocado

21 ingredients

10 steps

Ingredients

1 red onion
2 400 gram can black beans, drained and rinsed
1 40 gram can chickpeas, drained and rinsed
1 400 gram can finely chopped tomatoes
2 celery stalks
2 cloves garlic, finely chopped
1/2 tablespoon smoked paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 tablespoon apple cider vinegar
1 splash olive oil
1 pinch sea salt and ground pepper
Entirely optional quinoa and salsa
1 cup cooked quinoa or rice
1 large ripe tomato
1 small red onion
1 juice of 1 lime
1 handful coriander, washed
1 pinch sea salt and pepper
1 avocado

Directions

1

Finely chop garlic.
2

Toss the onion and celery in a food processor and chop to a fine dice.
3

Heat a large saucepan or soup pot on medium heat and add a good glug of olive oil.
4

Add garlic and cook for 30 seconds or until fragrant.
5

Add chopped onion and celery and cook for 1 minute.
6

Add dried herbs and cook, stirring, for 2 minutes.
7

Add tomatoes and stir for 1 minute.
8

Add stock. Add black beans and chick peas. Season well with sea salt and pepper and cook for 3 minutes. Done!
9

Place all salsa tomato, capsicum, onion, lime, coriander and salt and pepper in a food processor and blitz for 10 seconds
10

Serve chilli in a bowl on its own or with a spoon of quinoa, salsa and fresh avocado.