Black Bean & Coconut Chilli
By: Agi Kaja
A smoky black bean chilli for Bonfire Night and cold evenings. Coconut milk rounds off the heat and makes the sauce rich without any cream.
Recipe from Whole Food Earth®
Black Bean & Coconut Chilli
Servings
4Prep Time
10 hoursCook Time
35 hoursA smoky black bean chilli for Bonfire Night and cold evenings. Coconut milk rounds off the heat and makes the sauce rich without any cream.
Ingredients
-
1 tbsp RAWGORILLA Raw Organic Virgin Coconut Oil
- 1 onion, chopped
- 1 red pepper, chopped
- 2 garlic cloves, crushed
-
2 tsp ground cumin
- 1 tsp smoked paprika
- ½ to 1 tsp chilli flakes, to taste
-
400g tin chopped tomatoes
-
500g cooked black beans (about 225g dried, soaked and cooked as on the pack)
- 200ml RAWGORILLA Organic Coconut Milk
-
1 tbsp RAWGORILLA Organic Coconut Aminos
- Juice of 1 lime
- Salt, to taste
- Rice and fresh coriander, to serve
Directions
- Heat the coconut oil in a large pan over a medium heat. Add the onion and pepper and cook until soft.
- Stir in the garlic, cumin, paprika and chilli flakes and cook for a minute.
- Add the tomatoes, black beans, coconut milk and coconut aminos. Bring to a simmer.
- Simmer gently, stirring now and then, until thick and rich.
- Stir in the lime juice and season with salt.
- Serve with rice and a scattering of coriander.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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