PocketAthleteJoin the waitlistKidney bean & walnut chilli
- Calories
- 1269
- Protein
- 59g
- Carbs
- 188g
- Fat
- 23g
Dinner · about 40 minutes · one serving
What you need
- ·350g red kidney beans
- ·200g black beans
- ·85g basmati rice
- ·300g chopped tomatoes
- ·120g onions
- ·10g ground spices (cumin, paprika, turmeric)
- ·40g cashew nuts
- ·12g garlic
Method
- 1Cashews chopped to the size of mince and toasted dry in the pan until they smell nutty. Take them out.
- 2Onion and garlic in oil, then the spices fried for a minute.
- 3Both tins of beans and the tomatoes in, simmered 25 minutes uncovered.
- 4Cashews back in for the last 5 minutes so they keep some bite. They do the job the mince does in the meat version — something to chew.
- 5Rice underneath.
Soy-free and gluten-free. The toasted nuts are the trick: bean chillies are usually soft all the way through, and this one is not.
Worth knowing: Soy-free and gluten-free. The toasted nuts are the trick: bean chillies are usually soft all the way through, and this one is not.
Cook next
Get a week of meals built around you
PocketAthlete builds your program from your sport, your position and how recovered you actually are that morning — then adapts it as you log sessions.
Join the waitlist →