Fire up your chakras
A traditional chilli is one of those all time classics that works very well as a wholesome vegan dish. I decided to use adzuki alongside the black beans as they are low in fat, full of protein, soluble fibre and help to lower harmful LDL cholesterol.
The dish works with all the chakras, primarily to warm up and stimulate the root and brow chakras so great to boost a sluggish / cold system during the winter months.
1 Cup / 185g Dried Adzuki Beans (soaked overnight in cold water and drained)
1 Cup / 180g Dried Black Turtle Beans (soaked overnight in cold water and drained)
2 tbsp Cold Pressed Rapeseed Oil
1 Red Onion, sliced
2 Garlic Clove, sliced
1 Red Chilli, finely chopped
1 Green Bell Pepper
1 Yellow Bell Pepper
1 ¾ cup / 100g Fresh Shiitake Mushrooms, sliced
1 tsp Ground Cinnamon
1 tsp Cumin Seeds
¼ tsp Cayenne
2 x 14 oz / 400g Canned chopped tomatoes
Bunch of Fresh Coriander, chopped
2 Cups / 320g Brown Basmati Rice
Sea Salt and Pepper
1 Lime cut into wedges
4 tsp Chia Seeds
2 Avocados, chopped
Rinse the soaked adzuki and black beans separately in fresh cold water. Place in separate pans of water and boil for 15 minutes, then cover and simmer for 30 minutes. Drain and set the beans aside.
Warm the oil in a large saucepan, add the onion and garlic, and sweat for 5 minutes. Add the chilli to the pan, stir through, and sweat for a further 5 minutes. Add the peppers and mushrooms to the pan with the spices and stir thoroughly for 2-3 minutes over a medium heat. Add the tomatoes, beans, and coriander. Simmer for 30 minutes, adding salt and pepper to taste.
Meanwhile, rinse the rice. Place it in a medium-sized pan with 4 cups / 950ml water and a pinch of salt and cover with a lid. Bring to the boil, then simmer for 25 minutes until all the water has absorbed. Serve the rice and chilli on warmed plates. Add lime wedges, scatter with the chia seeds, and serve with the chopped avocado on the side, if using.
Recipe from The Chakra Kitchen: Feed your Body to Nourish your Spirit, CICO Books, 2015