The boys are always super starving after swimming on a Monday, and I literally need to have tea on the table within 5 mins of being home, otherwise there will be a total meltdown! So I needed to get savvy tonight and prepped this chilli within 20 mins and cooked it off a bit before we left and then it only needed warming through on our return. I also popped some sweet potatoes in the oven to serve with it. Rice, cauliflower rice or crusty bread to mop up the juices would also be lovely, but I just love sweet potatoes and they are nutritiously filling.
This chilli is also low fat, low sugar, and so cheap on the smartpoints (only 2!) and you’re definitely getting close to achieving that 5-a-day! Enjoy, Mrs H x
Serves 6, smartpoints 2
2 garlic cloves, peeled and crushed
1 red onion
1 stick of celery, finely chopped
1 heaped tsp sweet smoked paprika
2-3 heaped tsp chipotle paste (or more of you like more heat)
1 heaped tsp of cocoa powder
1/4 tsp ground cardamom
1/2 tsp cumin seeds
1 x 400g tin black beans, drained
1 x 400g tin chickpeas, drained
1 small tin sweetcorn
2 x 400g tins of chopped tomatoes
Jar of roasted peppers, drained and roughly chopped
1 tbsp tomato purée
1 tsp oregano
Half a bunch of coriander, chopped
To serve; baked sweet potatoes, zero fat Greek yogurt, squeeze of lime, chopped avocado, chopped coriander and a sprinkle of reduce fat cheese.
Spray a shallow hob proof casserole or large saucepan with oil and place on a medium heat. Add the onion, garlic and celery and cook off for a few mins. Add the spices and cook off for a minute then add the chipotle paste, cocoa, and stir. Pour in the beans, chickpeas, tomatoes, peppers, sweetcorn, puree and a can full of water. Stir, add the oregano and season. Simmer with lid on a low heat for 15 mins, removing the lid for the last 5 minutes
Prior to serving, stir through the chopped coriander.