beetroot & blackbean chili

Mexican food has a magical way of being easily transformed from dairy and meat heavy to completely vegan. The abundance of spices means you are never left wanting for flavour and the fresh elements (from homemade salsas to guacamole) never cease to lift the dish to new heights.  I recommend that you play around with spices, cumin, coriander, oregano and chili powder are you key players but you can go anywhere from there. I've include smoked and regular paprika as well as a touch of cinnamon but feel free to leave these out or include fresh and whole versions of the herbs.

Serves 6


2 - 3 small onions (finely chopped)
1 large beetroot (peeled and cubed)
2 carrots (peeled and chopped into small pieces)
2 spring onions (finely chopped)
2 large cloves of garlic (crushed)

1 TBSP of coconut oil
1 tsp dried oregano
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp cinnamon
1 tsp whole grain mustard

2 TBSPs tamari
1 TBSP tomato paste
2 cans of black beans
1 can of crushed tomatoes
1 cup of vegetable stock
1/2 cup red wine (optional) 

salt and pepper to taste


1. In a large pot, melt the coconut oil over a medium heat. Add all the spices oregano through to cinnamon. Allow the spices to warm gently for 1 minute, turn the heat down or remove the pot from the heat if they start to burn. 
2. Add the onions to the pot and cover with the lid, fry until translucent. Add the remaining vegetables beetroot through to garlic and return the lid to the pot allow to cook on medium heat for 5 minutes.
3. Add the remaining ingredients and stir through. Turn the heat up and bring to a gentle simmer for 45 minutes with the lid on the pot. Remove the lid for the last 15 minutes and allow some of the moisture to cook off. 
4. Serve with your choice of salad, rice or tortilla's.