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  • Michelle

Chilli Con Beanie

So I have an exciting new adventure planned! My six monthly blood tests are due and I have decided that I am going to go along and get those done and then I am going to go vegetarian for two months, get said blood tests redone and see what that does to my cholesterol and general vitamins levels. It is an exciting prospect, Mr T says he will do it with me in support but if he does he will cheat at every chance he gets. But it will be an interesting thing, my cholesterol spiked a couple of years ago when a fairly long lasting and horrible event resulted in me having terrible anxiety and developing hypertension and this shocked me so much. I never knew that stress could cause your cholesterol to go up, but there you go, it can. Mine has been coming down gradually ever since, but at last test was still a smudge higher than my doc and I would have liked so this will be really fascinating to see what effect removing meat from a very stable, mostly healthy diet will be.

Anyway, so that is a perfect lead in I guess to this most delicious vegan meal, my Chilli Con Beanie, now one of the ingredients may surprise you, but have faith, it really does add a dimension of flavour and a wonderful mouthfeel to this dish so please give it a try.


OOO! It looks so good! This made enough for six people, but sadly I have eaten it all now, will have to build another crock pot full.


Ingredients


1 tablespoon olive oil

2 sticks celery, sliced

2 carrots, quartered lengthwise, sliced

1 onion, diced

1 teaspoon garlic powder

2 tablespoons ground cumin

1 teaspoon smoked paprika

2 tins crushed or diced tomatoes

1 tin butter beans, drained and rinsed

1 tin chickpeas, drained and rinsed

1/2 cup french (small black) lentils

1 small tin corn kernals, drained

20g dark chocolate 85% cacao, yes, that is right, don't put in the sweet stuff, but yes, chocolate

salt

coriander for topping


Heat the olive oil in a medium sized pot to a medium heat, add the celery, carrots and onion, sauté for about five minutes or until the onion is translucent. Tip this into a slow cooker or into a large pot, add the garlic powder, paprika, cumin, tomatoes, beans and chickpeas, add one cup of water if you are using a slow cooker, pop the lid on, cook on high for about three hours. If you are using a pot without a lid add two cups of water and simmer gently for an hour. Right, after the three or one hour has passed, depending on your chosen cooking method, add the lentils, cook until the lentils are tender and the mixture is quite thick and lovely, stir in the chocolate, making sure it is fully melted and dispersed, season to taste, serve with whatever you are choosing to pair this with, rice would be good, buckwheat or quinoa, I have chosen mashed potato this time. Top with coriander (or don't if you don't like it) and enjoy.

Chilli Con Beanie, your large intestine will love it!

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