Ancho chilli bean bowl

Name: Ancho chilli bean bowl
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 2 dried ancho chillies; hot water; 2 sprigs fresh coriander; 2 garlic cloves; 20 g extra virgin olive oil; 200 g brown onion; 160 g red capsicum; 20 g tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; ½ tsp ground cinnamon; 1 tsp ground sweet paprika; 400 g canned chopped tomatoes; 400 g canned black beans; 400 g canned chickpeas; ½ tsp sea salt; ¼ tsp ground black pepper

4.9 ( 13 ratings )

Difficulty easy

Preparation time 10 min

Total time 1 h

Serving size 4 portions

Ingredients

2 dried ancho chillies
hot water to soak
2 sprigs fresh coriander stems and roots, cut into pieces, leaves reserved, to serve (see Tips)
2 garlic cloves
20 g extra virgin olive oil
200 g brown onion cut into wedges
160 g red capsicum cut into strips (1 cm)
20 g tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
½ tsp ground cinnamon
1 tsp ground sweet paprika
400 g canned chopped tomatoes
400 g canned black beans drained and rinsed
400 g canned chickpeas drained and rinsed
½ tsp sea salt
¼ tsp ground black pepper

Nutrition: per 1 portion
Calories: 361.7 kcal / 1513.3 kJ
Protein: 16.5 g
Fat: 9.3 g
Carbohydrates: 57.5 g
Fibre: 19.1 g
Saturated Fat: 1.2 g
Sodium: 609.3 mg