Low in saturated fat, high in protein for repair + fiber which keeps you regular and delays glucose absorption. What I love about this recipe is that it’s budget friendly. The mix freezes well too, so I often make a large batch and throw any leftovers in the freezer for another day. We just as it is in bowls or from the pan with a big spoon and side salad or accompanied with organic gluten free corn and flaxseed tortillas and avocado.
Time it takes: 30 minutes
2 onions, chopped
1 clove garlic, smashed
1 red chilli, seeded and chopped (optional)
1 red capsicum, chopped
1 teaspoon ground cumin powder
1 teaspoon smoked paprika
1 bunch coriander
1 tablespoon grated ginger
100 g sweet corn kernels
400 g black beans or red kidney beans (cooked)
800 g sun ripened tomatoes (blended)
2 tablespoons tomato paste (no added salt)
Saute the onion, garlic, chilli, capsicum, chopped coriander stalk, and sweet corn for about 5 minutes in a large pot until softened.
Add the cumin powder, tomato paste, crushed tomato and beans.
Simmer over a medium – low heat for 20 minutes until thick and rich.
Season with plenty of black pepper and stir through coriander leaves.
Serve topped with avocado.