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Black Bean Chilli

Pulsin

Vegan black bean chilli

A well cooked chilli, is the perfect choice for dinner with friends and family. Packed with black beans, tomatoes, chilli and more this recipe is a tasty option for an evening meal but you can also batch make this chilli and freeze it as a lighter lunchtime option too.

 

  1. 10g cacao butter buttons
  2. 1 can of chopped tomatoes
  3. 1 tsp ground cumin
  4. 1 tsp cacao powder
  5. Salt & black pepper to taste
  6. Handful of fresh spinach, cut fine
  7. Fresh coriander to garnish
  8. 1 onion, chopped fine
  9. 1 tsp agave or rice syrup
  10. 1 tsp dried oregano
  11. 1 large red chilli, seeds in
  12. 1 can of black beans, rinsed well
  13. 40g (2 Tbsp) Pulsin’ Pea Protein Powder, mixed with 50ml (1/4 cup) of water
  14. Brown rice

  • Start boiling the brown rice.
  • Melt the cacao butter buttons.
  • Fry off the onions, add the chilli and tomatoes, before adding the cumin, oregano, cacao powder and syrup.
  • Add the black beans.
  • Mix the pea protein in 50-100ml of water, add to the mix then reduce down to the desired consistency.
  • Stir in the shredded spinach at the end.
  • Serve with boiled brown rice and top with fresh coriander.

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