This is the perfect batch cooking/meal prep recipe and did I mentioned you only need 1 tray and an handful of simple ingredients? I always love a good bean chilli, it’s super easy to make, really cheap and duper filling too! I particularly love this one because by “roasting” in the oven instead of cooking it on the stove, it creates a more deep delicious flavour. You can store it in the fridge for 4-5 days or it also freeze really well and it’s ideal for midweek dinners when you have no time to energy to cook. To add a fresh note I love serving it with some sliced avocado and some coconut yogurt which makes it even more creamy!
1 onion roughly chopped
1 red pepper – chopped
About 150-200gr of chestnut mushrooms – cut into quarters
1 tin of red kidney beans or black beans – drained and rinsed
1 tin of cannellini beans – drained and rinsed
1 tin of chopped tomatoes
2 tsp of ground coriander
2 tsp of ground cumin
1 tsp of smoked paprika
2 tbsp of tomato puree/concentrate
1 cup of veggie stock
1tbsp of olive oil
Salt & pepper to taste
1 avocado – sliced
A spoonful of coconut yogurt
Few chopped spring onions
Preheat the oven at 180 degrees Celsius. In a roasting tray mix together the mushrooms, onion, red pepper with the spices, salt, pepper and olive oil. Roast in the oven for 25 minutes.
Remove from the oven and add the beans, tinned tomatoes, tomato puree and veggie stock. Give everything a good mix and place it back in the oven for another 35 minutes.
Serve the chilli with the sliced avocado, a dollop of coconut yogurt, fresh coriander and spring onions.