Chilli bean bowls with roasted cumin carrots

Name: Chilli bean bowls with roasted cumin carrots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 550 g loose Essential Carrots, scrubbed, cut into 1-2 cm rounds; 2 tbsp Essential Olive Oil; 1 tbsp ground cumin; 400 g pack frozen Cooks’ Ingredients Bean & Chilli Mix; 400 g can Essential Chopped Tomatoes; 400 g can Essential Black Eyed Beans, drained; 250 ml vegetable stock, made with a cube; 25 g pack coriander; 1 Essential Lime, scrubbed then zested and cut into 4 wedges; 1 ripe avocado, diced or sliced; Chilli flakes, to serve

This chilli will taste even better made the day ahead.

4 out of 5 stars(4) Rate this recipe

VegetarianHealthyHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

550g loose Essential Carrots, scrubbed, cut into 1-2 cm rounds
2 tbsp Essential Olive Oil
1 tbsp ground cumin
400g pack frozen Cooks’ Ingredients Bean & Chilli Mix
400g can Essential Chopped Tomatoes
400g can Essential Black Eyed Beans, drained
250ml vegetable stock, made with a cube
25g pack coriander
1 Essential Lime, scrubbed then zested and cut into 4 wedges
1 ripe avocado, diced or sliced
Chilli flakes, to serve

Preheat the oven to 200ºC, gas mark 6. Put the carrots onto a large baking tray and toss with 1 tbsp oil and 1 tsp cumin, season well. Roast for 25-30 minutes until turning golden and tender, stirring from time to time.
Heat the remaining 1 tbsp oil in a large saucepan, add the bean and chilli mix and the remaining 2 tsp cumin, then season and fry for 6-8 minutes. Tip in the chopped tomatoes, drained beans and the stock, then let it bubble away hard for 15-20 minutes, until reduced. Reserve a little of the coriander for garnish and roughly chop the rest. Stir the lime zest and chopped coriander into the chilli.
Spoon the chilli into bowls and top with the carrot, avocado and the reserved coriander, squeeze over the lime and sprinkle with a few chilli flakes.

Cook’s tip

Carrots and other roots don’t need to be peeled for most recipes. The peelings (and just beneath) are where a lot of flavour and nutrients are packed in. Simply scrub with a stiff brush or scouring pad, then get chopping.

Typical values per serving when made using specific products in recipe