Vegetarian Superfood Chilli
Olive oil (2 tbsp)
Onion, chopped (1 pc) ‡
Garlic cloves, crushed (5 cloves) ‡
Ginger, grated (25 g) ‡
Carrots, chopped (3 pcs) ‡
Celery stalks, chopped (small bunch) ‡
Red bell pepper, chopped (1 pc) ‡
Fennel , cut (1/2 bulb) ‡
Turmeric powder (1/2 tsp)
Cumin powder (1 tsp)
Black pepper (1/2 tsp)
Red Chillies, finely chopped (2 pcs)
Salt (1 tbsp)
Tomatoes, diced (2 cups) ‡
Vegetable stock (1.5 cups)
Kidney beans, cooked (2 cups)
Black beans, cooked (1 cup)
Spinach, chopped (2 cups) ‡
Lemon juice, (4 tsp) ‡
Corriander/Cilantro, chopped (1 cup) ‡
Mustard Micro-greens, garnish ‡
‡: available in Tall Tree Organic Subscription
In a large pot, on medium heat, warm the olive oil.
Add the onion, garlic, ginger and fry until golden.
Stir in the carrots, celery, pepper, fennel and cook for 10 minutes, stirring occasionally. If the mixture begins to stick to the pot, add a small amount of stock.
Add the turmeric, cumin, black pepper, red chilies and salt. Stir to coat the vegetables and cook for 2 minutes.
Add the tomatoes, stock, kidney and black beans, and stir well. Bring to simmer, cover and continue cooking, stirring occasionally and reducing the heat as necessary to maintain a gently simmer for 25 minutes.
Add the spinach, stir and cook for 5 minutes.
For the best texture and flavor, blend by hand, off the stove until smoother.
Finish with lemon juice and garnish with cilantro and mustard micro-greens.