Description
A truly nourishing one-pot vegan Mexican chilli served with leafy greens, Brussels sprouts and giant couscous to make a hearty Buddha bowl!
Ingredients
Scale
- 240g cooked black beans
- Large shallot, finely chopped
- 2 medium garlic cloves, finely chopped
- 1 large handful coriander, leaves and stalks separated then finely chopped
- 1 teaspoon vegetable seasoning
- 1 tablespoon Capsicana Mexican smoked cumin & chipotle seasoning mix
- 2 tablespoons tomato puree
- 150g cooked pearl couscous
- 160g Brussels sprouts, steamed
- 105g baby leaf salad
- Salt and black pepper, to taste
Instructions
- Heat a splash of water or oil in a saucepan over medium heat. Add shallots and garlic and cook for 2 minutes until softened.
- Stir in tomato puree, vegetable seasoning, coriander stalks, and spice mix. Cook for 3 minutes, adding more water if the pan gets too dry.
- Stir in black beans and a small splash of water, season with salt and pepper as needed, then turn the heat down to a simmer and cook for 12 minutes.
- Take the pan off the heat, then stir in coriander leaves.
- Serve chilli with Brussels sprouts, couscous and baby leaf salad. Garnish with extra fresh coriander, pumpkin seeds or fresh avocado if you wish.
- Enjoy!
Nutrition
- Serving Size: Per serving
- Calories: 312
- Sugar: 18.5g
- Sodium: 456mg
- Fat: 4.1g
- Saturated Fat: 0.84g
- Unsaturated Fat: 0.24g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 23.5g
- Protein: 22.6g
- Cholesterol: 0mg