This is one of my favourite recipes to make in advance and to keep in the fridge for whenever I have no time to cook. This chilli is super filling, heart warming and satisfying. It’s packed with amazing plant protein, fibre and I love that it has a spicy kick to it. Love Arctic Sea Buckthorn adds a lovely tangy flavour plus plenty of vitamin C, K and E.
1 white onion
1 stick of celery
4 garlic cloves
2 cans of black beans
1 can of chopped tomatoes
3 tablespoons of tomato puree
1 teaspoon of chilli flakes
1 teaspoon of smoked paprika
1 teaspoon of cumin powder
1 tablespoon of Love Arctic Sea Buckthorn powder
1 teaspoon of coconut sugar
1 teaspoon of dried thyme
Salt & pepper to taste
Chopped fresh chives
Heat up a tablespoon of coconut oil in a large pan. Add in the finely chopped carrot, celery and onion. I find it easier to blitz everything into my food processor instead of chopping them with a knife.
Cook the onion, carrot and celery until they start to soften slightly, about 5 minutes. Add all the spices, salt & pepper, coconut sugar and thyme (except for the Love Arctic Sea Buckthorn) and the minced garlic. Stir everything well together and cook for another minute. Add the drained and rinsed black beans, tinned tomatoes and tomato puree. Stir everything together.
Turn the heat down to a gentle simmer and cook the chilli for at least 45 minutes, giving it a stir from time to time.
When the chilli has finished to cook add the Love Arctic sea buckthorn and sprinkle with fresh chopped chives.
I love serving mine with some crusty rye bread and some sliced avocado.
Store any leftovers in an airtight container in the fridge for few days.
♥ Post and recipe are made by Elisa from @happyskinkitchen ♥