Serves 4-6 (but can be easily doubled or halved) low iodine
I love it when the weather starts to cool down outside because I can warm things up indoors with some chilli. The black beans in this chilli make it surprisingly meaty – it’s a family favourite! This is super easy, cheap, full of flavour, freezer friendly and not only is it meat free, but it’s also low iodine… a total winner dinner! I love making this in my slow cooker but if you haven’t got one, or if you want a fast feed, you can make it on the stove top too!
2 tablespoons olive oil
4 cloves garlic, crushed
2 large onions, chopped
3 tablespoons sweet paprika
3 tablespoons ground cumin
2 x 400g cans chopped tomatoes (no salt added)
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 x 400g cans black beans (no added salt), rinsed and drained
Rice or tortillas, to serve with a combo of chopped spring onions/chopped tomato/avocado chunks
How to – Slow Cooker
- Heat your slow cooker if necessary. Heat the oil in a frying pan and fry the garlic and onions for 5 minutes until almost softened.
- Add the paprika and the cumin, cook for a few minutes and then scrape the mixture into the slow cooker and mix with the vinegar, tomatoes, sugar, beans and some pepper.
- Cover and cook on LOW for 8 hours. Serve with the rice (or tortillas) and garnishes.
How to – Stove Top
- Heat the oil in a large pan and fry the garlic and onions for 5 minutes until almost softened.
- Add the paprika and the cumin, cook for a few minutes and then add the vinegar, tomatoes, sugar and some pepper. Cook for about 10 minutes.
- Add the beans, stir gently and cook for another 10 minutes.
- Serve with the rice (or tortillas) and garnishes.
TIP! If you’re not on a low iodine diet, feel free to serve with some tortillas or some sour cream (if you’re not a vegan) to the list of accompaniments!