Bean Chilli

1/2 Jar of Miza Smoky Tomato Sauce 
2 Garlic Cloves, finely chopped 
1 Handful of Coriander, finely chopped 
3 Spring Onions, finely sliced
1 Tsp Smoked Paprika
1 Tsp Ground Cumin
1/2 Tsp Ground Coriander
2 Tsp Cocoa Powder 
5 Cherry Tomatoes, cut into quarters
2 Cans of Beans (of your choice) 
(Optional) 1 Handful of Celeriac, diced 
(Optional) 1 Handful of Butternut Squash, diced 
1 Beefsteak Tomato, diced
1 Avocado, diced 
1/2 Lemon, juiced  

To Serve: 
Brown Rice 

Cook Time: 0030
Serves: 02

  1. Preheat the oven to 220C. 
  2. Prepare the vegetables first. Peel and dice the celeriac and squash. Spread the celeriac and squash on a lined baking tray and season with salt and pepper and drizzle over olive oil. Toss to coat and then roast in the oven for 15-20 minutes or until cooked and slightly golden. 
  3. Wash and finely slice the spring onion. Peel and finely chop the garlic and finely chop the coriander. Wash and cut the tomatoes into quarters. 
  4. In a medium frying pan over medium/high heat, add 1/2 tbsp olive oil. Add the sliced spring onions and fry for 2-3 minutes. Then add the garlic and coriander and fry for 1 minute before adding the smoked paprika, cumin, coriander, and cocoa powder. 
  5. Add the cherry tomatoes and fry for 2-3 minutes. Add the Smoky Tomato sauce and 1/4 jar of water. Then stir through the beans and simmer for 3-5 minutes. 
  6. Dice the beefsteak tomato, and avocado. Mix together with lemon juice and season with salt and pepper. 
  7. Stir the roasted vegetables through the beans and serve with the salsa and some brown rice.