I must admit that since becoming a mum sometimes there are days where I don’t eat as well as I would like. It’s not that I don’t have the intention to eat well but most other mothers will totally understand what I mean. There are days where your attention is solely focused on your little one(s) if they’re a little unsettled or not well, times where you’ve been busy all morning running errands or doing the housework and other days when you’re just exhausted and can’t be bothered.
This is where this easy vegetarian chilli can come to your rescue. It’s so easy to prepare, can be cooked and ready in 15 mins and this recipe makes enough for 2 servings, so you can either save some for the following day or it freezes easy for another day when you want a quick meal. I almost always have the ingredients for this chilli in my pantry so it’s something I usually fall back on ‘those’ days. Plus, I absolutely love mexican food.
I used to cook up a double batch of this easy vegetarian chilli and take it to work for lunches during the week, it was way more interesting than a sandwich or salad and kept me full all afternoon. It’s also a great meal to cook and freeze if you’re prepping for the arrival of your baby, full of nourishing ingredients and healthy fats and protein, it’s exactly what you need in those early weeks of looking after a newborn.
If you’re after another great recipe that freezes well and features beans check out my Homemade Baked Beans with Kale.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon himalayan salt
- 1/4 teaspoon pepper
- 1x 400g can diced tomatoes (no-added salt)
- 1x 400g black beans, drained (kidney beans also work well)
- 1 avocado
- 1/2 lemon
- 1/2 cup natural yoghurt
- corn chips to serve
- Heat olive oil in a small saucepan over medium heat
- Add garlic, spices and salt & pepper. Cook until fragrant, about 1 minute
- Add tomatoes and beans and bring to boil for 1 minute, then reduce heat to simmer for 10 minutes, stirring every few minutes
- Whilst chilli is simmering mash the avocado and the juice from the lemon in a bowl until smooth. Place aside.
- Place chilli into bowls and top with avocado and yoghurt. Serve with corn chips for dipping.