Rose from Yoga By Rose shared an incredible veggie chilli recipe with us – so we thought we’d share it with you!
I wish I could say I was a grass nibbling, kombucha guzzling yoga teacher – but I am not.
Infact I will probably be kicked out of the yoga magic circle when they find out that in between classes, private sessions and training other teachers I am usually on the couch with a tub of Ben & Jerrys. As with lots of folk delivering wellness and fitness to others, the hours are often not conducive to preparing and eating great meals so I love a one pot wonder that fills me up and ticks a few goodness boxes and saves time.
This veggie chilli is pretty versatile with proportions and ingredients easily tweeked. It freezes well and a pot can be used up in a variety of ways over a few days if refrigerated. Enjoy it with rice, on baked sweet potatoes, in a wrap, as a dip for tortillas or my personal favourite, spooned onto thickly buttered french stick.
Prep: 10 mins
Cook: 40 mins
- 1 tin butter beans
- 1 tin chickpeas
- 1 tin cannellini beans
- 1 large onion
- 1 garlic clove
- 2 chopped red peppers
- 4 sticks of celery
- 4 tins of chopped tomatoes
- 1 red chilli chopped & deseeded
- 1 tablespoon muscavado sugar
- 1 tube sun dried tomato paste
- salt & pepper to taste
1) Fry the onion, garlic, chilli then add in sugar, paste and tomatoes. Bring to a simmer then blend.
2) Add in beans, celery, peppers and cook for around 30/45 mins until thick and the beans are soft.
3) Dish up and enjoy!
It’s as simple as that. Give it a go and let us know what you think – even send us pictures and get our stomachs rumbling! Thanks again to Rose for sharing her amazing recipe. You can follow her on Twitter (wholelotarose) or Instagram (rose.x.rose.x.rose)