Chipotle Bean Chili with Spiced Crunchy Crumble
A hearty, healthy dish that brilliantly uses basics from the cupboard!
Serves 4|Takes 35 mins
1 1/4 cups Flahavan’s Rolled Oats
4 tbsp milled seeds
3 tbsp roasted seeds
light olive oil
1 large carrot
1 large stick celery
1 medium onion
1 clove of garlic
1 green pepper (optional)
3 tbsp chipotle paste
1 tsp soy sauce
2 tbsp tomato paste
1 400g can of chopped tomatoes
2 cans mixed beans
1 can black beans
1 tbsp bouillon powder
Alfalfa sprouts and plant-based yogurt to serve
Chop the carrot, celery, onion, garlic and green pepper (if using).
1. Add the carrot, celery, onion, garlic and green pepper to a large saucepan over low heat with olive oil and cook for 10 mins until softened. Stirring occasionally.
2. Add tomato puree, chipotle paste, soy sauce and stir for 30 seconds, then add the drained beans. Stir fry for a minute. Add in the chopped tomatoes.
3. Add the bouillon and milled seeds with 400ml of hot water and simmer for 20 minutes.
4. Preheat oven to 350F. Spread the rolled oats on a large baking sheet and cover with 1 tbsp of olive oil and 1 tbsp of chipotle paste and bake for 6 mins. Mix the warm spicy oats with roasted seeds and sprinkle over the chilli.
This chilli is quick to cook from the cupboard and leftovers can easily be frozen in portions then reheated from frozen in the microwave. Consume immediately. Do not refreeze. These burgers are best freshly made and the bread rolls are perfect for picnics, dinners and snacks too!