Excited, not afraid to hide it!
Whenever I manage a vegetarian version of a dish that’s as good or even better as the original, it always gets me really psyched up. This is one of them: a Chili sin Carne (a Chili without Meat) or my veggie chocolate bean chili recipe. Yes, you heard me right. Chocolate & Chili. Just linger on that thought for a moment. It’s good, isn’t it?
Then, when you’ve decided to start cooking, put on your favorite lazy sweatpants, because this is comfy food as comfy as it can get. Warm, hearty and flavorful. With a hint of cinnamon, rich chocolate and a punch of chilipepper, this makes a delicious bean chili.
Serve it with your favorites, for example tortilla, rice, cilantro, lime and a big dollop of yogurt, crème fraiche or sour cream. Yes, more please!
Veggie Chocolate Bean Chili
- 1 Red Onion
- 2-3 Garlic Gloves
- 1 tsp Cumin Seeds
- 1 Red Chilipepper
- 1 tsp ground Paprika
- 1 tsp dried Oregano
- 1 pinch of Cinnamon
- 1 Carrot
- 1 Parsnip
- 2 Bell Peppers (red & green)
- 2 sticks of Celery
- 1 can Chopped Tomatoes
- 2 cans Beans (kidney, butter, black or a mix)
- 1 1/2 ounces (50 gram) 70% Dark Chocolate
- pinch of Salt & Pepper
- Optional: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche
- Start by preparing all the veggies. Finely chop 1 red onion, 2-3 garlic gloves, 1 chilipepper, 2 sticks of celery and 2 bell peppers. Peel and chop 1 carrot and 1 parsnip.
- Fry the chopped red onion and garlic in a hot pan with oil, until nearly brown.
- Add all dried spices & seasoning (1 tsp cumin seeds, 1 chopped fresh chilipepper, 1 tsp ground paprika, 1 tsp dried oregano, 1 pinch of cinnamon). Let fry for a few minutes.
- Add the chopped veggies (1 carrot, 1 parsnip, 2 bell peppers en 2 sticks of celery) and cook for 10 minutes.
- Add 1 can chopped tomatoes and 2 cans of beans of your liking. Reduce the heat and cook for 30 minutes more.
- Add 1 1/2 ounces (50g) of 70% dark chocolate, broken into pieces, and stir for 5 minutes until the chocolate has melted. Season with a pinch of salt & pepper.
- Serve with for example: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche.
This easy, fresh and colorful salad is packed with flavors!
Beans, bell pepper, tomatoes, mango, corn, organic brown rice, lettuce, avocado, lime and a big dollop of sour cream and guacamole. A Whole Bowl of Deliciousness!
Feel free to have a play with the ingredients. For example add chili pepper, red onion, cilantro, cheddar cheese or tortilla strips. Or check out these guacamole, mango salsa or mexican avocado salad recipes for extra inspiration. Change up the ingredients and make this salad your own Mexican bowl of happiness!
Mexican Salad Bowl
- Organic brown rice (2/3cup/ 5.2oz/ 150g)
- Some Lettuce for the base
- 1 Avocado, sliced
- 1/2 Red Bell Pepper
- 1/2 Mango, sliced
- Some Corn
- Some Cherry Tomatoes, sliced
- Sour cream / guacamole (or any dressing of your liking)
- 1 Lime
- Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
- Slice the red bell pepper, mango and cherry tomatoes. Halve the avocado, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
- Assemble the bowl (see recipe photo): 1/5 rice, 1/5 lettuce and avocado,1/5 beans and bell pepper, 1/5 mango and corn,1/5 tomatoes. Top with a big dot of sour cream, guacamole or dressing of your liking. Sprinkle over some lime juice or garnish with a slice of lime.
- Change up the ingredients and make this salad your own Mexican bowl of happiness!
A delightful little salad!
If you want a healthy nutritious dish, please try this. This salad provides you with e.g. antioxidants (such as lycopene), vitamins (A, B6, B9, C, E, K), fibers, folare, healthy fats, iron, potassium and magnesium.
Besides making your body happy and satisfied, it also pleases you! Every mouthful is bursting with flavors: A luscious sweet flavor coming from the corn and mango, the tangy sour bite of lime and tomatoes, the full flavor of beans and creamy avocado, the crunchy bite of almonds and the fresh topping of cilantro. Yum! Yum! Yum!
Using the avocado as a bowl is a fun way to serve it, and it saves you from doing dishes
Great as a lunch option or side salad, or add quinoa to turn it into a satisfying main dish.
Mexican Avocado Mango Salad
- 2 Avocado
- 1 Lime
- 1 Mango
- Kidney Beans (1cup / 6.5oz / 185g)
- Sweet Corn (1cup / 6oz / 175g)
- ±15 Cherry Tomatoes
- Fresh Cilantro (15g)
- Some slivered almonds
- Halve the avocados, remove the pit and scoop out the centers using a spoon, leaving a little bit of avocado inside so there is a nice green border. Slice the remaining avocado. Sprinkle it with some lime juice (to add flavor and prevent it from loosing it's color).
- Peel and slice the mango. Slice the cherry tomatoes in halve. Chop the cilantro.
- Mix all the ingredients (mango, avocado, corn, beans, tomatoes, cilantro and almonds) and fill your avocado bowls with it.
- Optional: serve with quinoa to turn this dish into a main course