Shopping Cart

0

Your shopping bag is empty

Go to the shop

Seaweed Agogo Three Bean Chilli Bowl

Seaweed Agogo Three Bean Chilli Bowl

A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.

This flavourful three bean chilli from Seaweed Agogo is a hearty bowl of comfort-food goodness, easy to adjust to your preferred spice level and delicious topped with sour cream and fresh coriander. This is also delicious as a filling for baked or steamed potatoes or wraps or served with other grains and vegetables.

Ingredients

  • 3 cups cooked mixed beans
  • 1 large carrot, chopped into small dice
  • 1 large stick celery, chopped into small dice
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp regular or smoked paprika
  • 1 tsp Seaweed Agogo Mexican Herb Mix
  • 2 cups tomatoes, diced
  • 1 sweet orange pepper, cut into small dice
  • 1 tbsp tamari
  • 1 cup umami instant stock
  • Sour cream
  • Handful of chopped coriander leaves
  • Slices of lime for serving

Method

Warm a splash or two of filtered water in a heavy-based pan. Add the carrot, celery, onion and garlic. Cook on a medium-hot heat and sweat until the onions are translucent, about 10 minutes. Add the tomato purée and stir to coat the vegetables, then add the cumin, coriander, bay leaf, cinnamon, paprika and Seaweed Agogo mix.

Stir-fry for a minute or two, then add the chopped tomatoes, chopped pepper and tamari. Bring to a simmer, cover and leave on a low heat for 10–20 minutes, stirring occasionally, until the vegetables are cooked through. Stir in the cooked beans, along with the umami stock. Bring back to a simmer, cover and cook on a low heat for 10–15 minutes until the beans are hot. Add chopped coriander leaves and serve with a portion of cooked brown rice, lime slices and a dollop of vegan sour cream. Makes 4–6 servings. For kids, leave out the seaweed mix and smoked paprika.

Note: I use Seaweed Agogo in everything from soups, vegetables, dressings and bean stews, the possibilities are endless. As the depletion of minerals in our soil continue, make sure you are topped up with the richness of seaweeds magic minerals from macroalgae. The value of edible seaweeds in human nutrition is also based on their richness in several minerals that you will find in abundance in Seaweed Agogo products.

categories : Recipes

Related post