I always try to make a large dish at least once a week that can be used as left overs or adapted in other dishes. This meal is not only cheap to prepare but so versatile. I serve it with brown or cauliflower rice (or a mix in our house), on a baked sweet potato or stuffed in homemade wraps for fajitas or enchiladas. I use turtle beans to give it a more south American vibe but you can use chickpeas, kidney beans or mixed beans. Kidney beans can be a little bit difficult for some people to digest so there not my favourite choice for chilli.
I'm Nathalie Gudgeon
Functional Nutritionist & Recipe Developer
Serves: 8
Prep Time: 15-20 minutes
Cook Time: 2 hours 10 minutes
Ingredients
2 medium onions
4 cloves of garlic
1 large carrot
1 medium sweet potato
3 sticks of celery
2 red peppers
2 tbsp olive oil
1 heaped tsp chilli powder (less/more depending on your taste)
1 heaped tsp ground cumin
1 heaped tsp ground cinnamon
3 cups of cooked turtle beans (around 1 cup dried)
1 x 400g tins of quality plum tomatoes
600ml passatta
2tbsp tomato puree
½ a bunch of fresh coriander (15g)
2 tbsp tamarind
2 limes
Seasoning salt and black pepper
optional: Oatley crème fraiche, guacamole, vegan cheese, brown/cauliflower rice to serve
Method
I prepare the turtle beans myself, but you could replace with tinned. I like to soak the beans overnight and rinse in the morning. Then I cook for 1.5 hours to ensure they are fully cooked and the enzyme which can inhibit digestion are removed fully. Trust me, this can make a big difference to your digestion and reduces gas/bloating in many people. This is why I don’t buy tinned as I know I have prepared the beans well before eating.
Peel and chop all the veggies, I like to do them quite small for this dish. Whilst doing this, heat 2 tbsp of light olive oil on a medium heat and add the onion and garlic first for a few minutes before adding the rest of the veggies.
Next add all the spices and herbs, with plenty of salt and pepper, to taste. Cook for around 10 minutes or until the veggies are soft.
Add the turtle beans next to soak up the flavours, followed by the tinned tomatoes, passatta and puree.
Finely chop the coriander stalks and stir through, then drizzle in the tamarind, check the seasoning and bring to the boil. Reduce the heat to a simmer, cover with a lid askew and cook for 30-40 minutes, stirring occasionally.
Before serving roughly chop the coriander leaves and cut the limes into wedges for squeezing over before serving.
Comments