Mexican Black Bean Chilli

This is a favourite recipe of mine as it's so quick and easy to make, as well as being popular with kids (if you keep it not too spicy). It's a great source of protein, vitamins and minerals, and fibre and polyphenols, which supports a healthy gut microbiota. The recipe is also

gluten-free and vegan.

3 tbsp. extra virgin olive oil

3 cloves garlic, finely chopped

1 onion, chopped

1 red pepper, sliced thinly

1 tsp. smoked paprika

1 tsp. cumin seeds

1/2 tsp. chilli flakes

1/2 tsp. ground cinnamon

1 tsp. raw cacao powder

1 tin black beans

1 tin chopped tomatoes or 400ml tomato passata

2 tbsp. tomato purée (preferably sun-dried)

1 tsp. honey

Sea salt

Freshly ground black pepper

Heat the oil in a heavy-bottomed pan over a medium heat. Cook the onions and garlic until softening, then add the pepper and spices and cook for a further 2 minutes. Season well and add the black beans. Continue to cook and stir for another 2 minutes, then add the tomatoes, tomato purée, and honey. Allow to cook for 20 - 25 minutes over a low/medium heat.

Serve with brown rice or cauliflower rice, avocado salad, and mixed green leaves.



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Clinics based at:

Yellow Gorse/ Home Boheme (upstairs),

25 East Street, Bridport, Dorset, DT6 3JX


Dorchester Yoga Centre,

14 Trinity Street, Dorchester, Dorset, DT1 1TU

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