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Healthy chili with beans by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time25’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

½ teaspoon garlic, melted

½ teaspoon chili powder

1 teaspoon chili chipotle or chili flakes 

1 teaspoon smoked paprika

1 teaspoon oregano

1 teaspoon cumin

½ teaspoon cinnamon

1 teaspoon salt

½ teaspoon pepper

1 tablespoon tomato puree

1 red pepper, without spores, finely chopped

1 large carrot, finely chopped

250 gr. water, in which we dissolve 1 cube of vegetable broth

100 gr. (1 package) tomato juice

1 tablespoon worcestershire sauce

300 gr. black beans, baked


To serve:

1 avocado, sliced, preserved in lemon

vegan grated cheese

coriander leaves

Recipe Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion,  the garlic, the chili powder, the chili chipotle, the paprika, the oregano, the cumin, the cinnamon, salt and pepper. Cook for 1-2 minutes. Add the tomato paste, the peppers and the carrots. Cook for another 2 minutes.

2. Add the water with the broth, the tomato juice, the worcestershire sauce and the beans. Let the mixture simmer for 1 minute. Cover the pot and simmer over medium to low heat for 20 to 30 minutes.

3. Serve the chili in a bowl with avocado, grated cheese, coriander leaves and soft, hot bread!

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