We’re bringing tasty back with our brand new January menu!
Sophie is passionate about the transformative impact of nutrition on both physical and mental well-being. So you can now hit your goals whilst eating what you crave.
First up is our chili non carne – a delicious take on a classic. We’ve also opted for a meat-free version, in the spirit of veganuary.
Ingredients
- 250g Celeriac, peeled and diced
- 500g Tinned tomatoes
- 500g Sweet potato, peeled and diced
- 500g Black beans (drained)
- 200g Onion, finely chopped
- 100g Kale, chopped
- 20g Cacao powder
- 50g Garlic, minced
- 75ml Olive oil
- 50ml Maple syrup
- 4g Ground cumin
- 1.5 tsp Black pepper
- 1 Red chilli, finely chopped
- 4g Ground coriander
- 500ml Water (boiled)
- 4g Dried coriander
- 60g Sour Cream
- Brown rice
- Handful of coriander, chopped
- Salt, to taste
Method
- Preheat the oven to 180 degrees celsius.
- Drizzle the sweet potato and celeriac with olive oil and roast in the oven for 30 minutes until soft throughout.
- Add a tablespoon of olive oil to a large pan and fry the onion until translucent, not browned.
- Add the garlic and and cook for a further 30 seconds.
- Add all the dry spices and cook for 1 minute , then add the drained black beans, tinned tomatoes and boiling water.
- Bring the mixture to the boil and then simmer for 30 minutes.
- After 30 minutes, add in the kale and cook for a further 5 minutes until the kale has wilted and is soft.
- Serve with brown rice, a dollop of sour cream and fresh coriander.
Enjoy!