Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Served with rice or on Sweet Potatoes this Vegan Chilli is hearty yet healthy. Served with tortillas and poached eggs it makes a fab brunch too! Packed with protein and containing 4 of your 5 a day, the whole dish takes 5 minutes to prep and 15 minutes to cook.
Prep: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
Vegan Black Bean Chilli with Avocado, Lime and Tomato Salsa
This is one of Mia’s favourite meals and my go to meat free dinner solution, particularly when I need to knock something meat free up in a hurry. Make a double batch of the chilli – it’s brilliantly versatile. Serve it on a tortilla topped with a poached egg or on a baked sweet potato.
INGREDIENTS for 4:
1 tbsp olive oil
3 red peppers sliced
1 red onion chopped
3 garlic cloves crushed
800g (2 cans) black beans, drained
2 tbsp Balsamic Vinegar
½ tsp smoked paprika
4 tsp Chipotle Paste
Salt and Pepper
For the Salsa:
1 avocado chopped
100g cherry tomatoes roughly chopped
Juice of 2 limes
2 tbsp extra virgin olive oil
2 tbsp chopped fresh coriander
Prepare your salsa by combining all the ingredients in a bowl with a pinch of salt.
Sauté the onion for 5 minutes before adding the garlic and peppers.
Colour for 2-3 minutes before adding the balsamic vinegar. Let it bubble for a few seconds then add the black beans, paprika, chipotle paste and passata.
Add ½ tsp Maldon salt and a few grinds of black pepper. Simmer for 15 minutes and serve with rice and your salsa.