Mexican food is my favourite but it can often be perceived as pretty unhealthy. Here is my chilli recipe full of vegetables and flavour. You can change the recipe a bit depending on your taste preference, omit or add vegetables or beans and add more or less chilli. It’s a simple recipe I think anyone can make. Serves six to eight.
1. Heat extra virgin olive oil in a large saucepan, add one onion, two or three garlic cloves, paprika, fresh or dried red chilli flakes. Cook until onions have softened.
2. Grate one carrot and one zucchini, dice one red capsicum, add to saucepan and cook for five minutes.
3. Add 400 gram tin of crushed tomatoes and half a cup of red lentils. Add a cup of filtered water and one tablespoon of tomato paste. Bring to the boil, then simmer for fifteen minutes, stirring occasionally.
4. Add about 150 grams of tinned corn, jalapeno peppers and 400 gram tin of butter or kidney beans (or both if you like). Cook for another five minutes, or until thick.
5. Serve with grated tasty cheese, mashed avocado with lime juice and coriander with corn chips on the side. If you want to make the meal even more healthy, serve with brown rice or quinoa instead of corn chips.