I've been busy with my aromatherapy assignments about the cardiovascular and lymphatic systems and the associated pathologies. I must admit I am finding being a student rather demanding but it has been a few years since I was last at University! It is proving very interesting learning about all the horrible pathologies that are out there. Reading about these just strengthens my views about healthy living, in mind, body and spirit.
I have yet another chilli recipe for you today, using the ingredients from Suma.
I have lots of chilli recipes on this blog and have realised that it is one of my all time favourite dishes. All recipes are a little different and this one is too.
Click on the links below for all the different chilli recipes here:
- Adzuki and Sweetcorn Chilli
- Black Bean and Spinach Chilli
- Chilli Non-Carne
- Hodmedod Bean Chilli
- Winter Wellness Chilli
Adzuki Bean and Beluga Lentil Chilli - 4 Servings
1 Dessert spoon coconut oil
1 Onion, finely diced
1 Orange/Red pepper, finely diced
4 Garlic cloves, minced
1 Tin Suma organic chopped tomatoes
1 Tbsp Tomato puree
1 Tsp Vegetable bouillon powder
1 Tsp Balsamic vinegar
1 Tin Suma organic beluga lentils
1 Tin Suma organic adzuki beans
4 Tbsp Nutritional Yeast
2 Tsp Ground cumin
1 Tsp Smoked garlic
1 Tsp Smoked paprika
1 Tsp Chilli powder
1 Tsp Coriander
1 Tsp Cocoa powder
1 Tsp Dried parsley
1 Tsp Crushed chilli flakes
1 Tsp Onion granules
½ Tsp Turmeric
½ Tsp Salt
½ Tsp Black pepper
1) Prepare your spice blend, combine all ingredients in a small bowl.
2) Melt the coconut oil in a large pan over a low heat.
3) Sauté the onion until translucent, about 10 minutes, then add the diced pepper and cook for another 5 minutes.
4) Add the minced garlic and cook for another minute stirring all the time so the garlic doesn't catch.
5) Add the spice blend and keep stirring and cook for 30 seconds.
6) Mix the vegetable bouillon powder with the water to make your stock.
7) Add the chopped tomatoes to the pan and stir to combine. Add the vegetable stock and cook until bubbling. Turn down the heat and cook for 10 minutes or until the sauce has thickened.
8) Add the tomato purée and balsamic vinegar and give everything a good stir.
9) Drain and wash the beluga lentils and adzuki beans and add to the chilli sauce and stir to combine. Cook for another 10 minutes until the beans and lentils have warmed through and taken on the flavours of the chilli sauce.
10) Add the nutritional yeast and stir to dissolve into the sauce.
11) Serve in bowls topped with guacamole or on top of cooked quinoa or a mixture of wholegrain rice and wild rice.
Remember to follow your passions and live the life you've always dreamed of!