Bean chilli & guacamole with wild rice

BEANS are a great source of protein and prebiotics (which feed the good bacteria in your gut), and when combined with these amazing spices make this a deliciously nourishing dish and one that’s rich in anti-inflammatory properties.

SERVES 6

1 tbsp organic cold-pressed rapeseed oil l

1 red onion, peeled and diced l

4 garlic cloves, crushed l

4 tbsp chipotle paste l

2 tsp ground cumin l

2 tsp paprika l

1 tsp ground coriander l Black pepper and sea salt l

1 carrot, peeled and diced l

6 chestnut mushrooms, diced l

2 sticks celery, diced l

2 x 400g tins plum tomatoes l

300g tinned red kidney beans, drained

300g tinned cannellini beans, drained

300g tinned haricot beans, drained

1 bunch coriander, chopped Juice of

1 lime 800g wild rice (cooked to packet instructions)

FOR THE GUACAMOLE

2 avocados, diced 2 tomatoes, diced 2 spring onions, sliced 2 jalapeño chilli peppers, chopped Juice of 1 lime Black pepper and sea salt

HEAT the rapeseed oil in a large pan over a medium heat and fry the onion and garlic until soft. Add the chipotle paste, spices, carrot, mushroom and celery and fry for five minutes, or until a brown layer forms on the bottom of the pan. Add the tomatoes and bring to the boil, stirring, then simmer for 20 minutes with a lid on the pan. Add the beans and simmer for a further 20 minutes, stirring regularly. Add the coriander and lime juice, mix and taste and then adjust the seasoning to your liking. For the guacamole, place all of the ingredients in a bowl and mash them gently with a fork until well combined. Check the seasoning and serve on the side along with the wild rice.