Lime and Black Bean Chilli

Chilli is a fairly easy meal to make in large quantities. Great to freeze for lunches or future dinners on nights you might be feeling lazy. This recipe made about 4 servings, but you can scale it up as much as you like. Chilli is a great way to use up wilted or about-to-go-bad veg in your fridge. I used fresh tomatoes, but you can replace part or all of them with canned tomatoes. Using canned tomatoes makes it a bit easier, but I love the flavour of fresh. I prefer Roma tomatoes because they aren’t as juicy and don’t take as long to cook down, but you can use any tomato that is in season. I added the seeds as an extra protein and iron boost. Seeds have a lot of benefits and it is good to add them to soups, salads, and baking. Get creative with them!

Hemp Seeds

Sesame Seeds

  • 6 hot house tomatoes, chopped
  • 3 Roma tomatoes, chopped
  • 2 small potatoes, finely chopped
  • 1 red onion, cut
  • 1 lime
  • 1 can black beans
  • 1 tbsp sesame seeds
  • 1 tbsp hemp seeds
  • 8 large mushrooms, cut
  • Hand full torn cilantro
  • 2 tbsp cumin
  • 4-8 cloves of garlic or to taste, chopped finely
  • Chillies to taste (optional)
  • Salt and pepper to taste

Chop up the mushrooms and onions. Put them in a non-oiled deep frying pan over medium heat. The oil from the mushrooms will be enough to cook both. Add the tomatoes, potatoes, cumin, garlic, and the juice of the lime. Allow to simmer until the tomatoes start to breakdown and the potatoes soften. Add the black beans, sesame seeds, hemp seeds, and chillies and allow to simmer for about 15-20 more minutes. When the chilli is almost done add the cilantro, taste and add salt and pepper as needed. It is best served in a warmed bowl with some garlic bread.


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