Chocolate & black bean chilli
Serves - 4
This is one of my absolute favourite recipes. Indulgent and packed full of nutrition. I had it for the fist time in a gastropub in south London many years ago, and was blown away by how delicious it was, I tried to recreate it.
Black beans are high in resistant starch, which is a powerful prebiotic. They are also high in phytonutrients, flavonoids, protein, magnesium and zinc. I much prefer them to the usual kidney beans traditionally used in chilli recipes. Cocoa is also a powerful prebiotic and rich in antioxidants - as well as being totally delicious.
This is perfect served with cauliflower rice or brown rice and topped with guacamole or soured cream.
Nutrition per serving
Fat: 31 g
Carbs: 20 g / Fiber: 7 g (Net Carbs: 13 g)
Protein: 26 g
Ingredients
500g minced beef
1 large onion (finely chopped)
3 cloves garlic
1 T coconut oil or beef dripping
3 t cumin
2 t coriander
1 t smoked paprika
1 t chilli powder
2 t cocoa powder or 2 squares of dark chocolate
400g black beans (cooked)
400g tinned plum tomatoes
200 ml water
1 T tomato puree
handful coriander leaves
Method
In a large pan, melt oil and fry onion.
Add crushed garlic and 1 t cumin.
Add beef and cook till browned.
Add black beans and cook for 10 mins.
Add tinned tomatoes, puree, water, cocoa and the rest of the spices.
Let simmer for 30-40 mins
Serve with roasted cauliflower rice and guacamole.