Mexican Chilli - 4 ways

*Meal Prep Recipe — Serves ~6

Use this flavorful chili in nachos, quesadillas, burritos, or serve over baked sweet potato.

Ingredients:

• 2 onions, diced finely

• 4 cloves garlic, diced

• 2 tbsp ground cumin

• 2 tsp smoked paprika

• 1 tbsp tomato paste

• 1-2 carrots, grated or diced

• 1 cup other vegetables (e.g., zucchini and mushrooms), diced or grated

• 3 cans (15 oz each) of beans (pinto, black, kidney, navy, cannellini, or a mix), rinsed and drained

• 2 cans (14.5 oz each) of diced tomatoes

• About 1 cup water (or more if needed)

• 1 tbsp coconut sugar or brown sugar

• 1 tsp salt

• 1-2 tsp chili powder or pinch of cayenne pepper (adjust depending on spice preference)
  
  

  Method:

1. Sauté onions and garlic in a large pan or pot with 1–2 tbsp olive oil until the onion turns golden
   

2. Add spices (cumin, smoked paprika), tomato paste, and stir until well combined and fragrant.
   

3. Add all the remaining ingredients, then cover with a lid and simmer for at least 20 minutes, stirring occasionally.
   

4. Remove the lid and continue to simmer until the desired consistency is reached, adding more water if needed or allowing excess liquid to evaporate

To Serve:

1. As Nachos with corn tortillas, guacamole, coriander and grated cheese

2. In a Tortilla with cheese, folded and toasted as a quesidilla

3. Wrapped inside a tortilla as a burrito with rice, or as enchiladas topped with tomato sauce and cheese and baked in the oven.

4. On top of a baked sweet potato

Optional Protein Swaps:

• Add about ¾ lb (12 oz) of beef mince to replace one can of beans.

• Or, use textured vegetable protein (TVP) (~½ cup) for a plant-based, meaty texture.