1.33 cups brown rice
Salt and pepper, to taste
Olive oil, for cooking
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1.5 tsp cumin seeds
0.5 tsp ground cinnamon
1 x 14 oz tin of chopped tomatoes
1/2 cup jarred jalapeños, drained and chopped
1 tsp dried mixed herbs
1 tbsp soy sauce or tamari
3 x 14 oz tins of black beans, drained
0.5 vegetable stock cube
4 tbsp tahini
2/3 cup vegan yogurt
1 lime
1 oz 70% dark chocolate, chopped or grated
2 avocados, peeled and sliced
1 handful of fresh coriander, leaves chopped320 g brown rice
Salt and pepper, to taste
Olive oil, for cooking
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1.5 tsp cumin seeds
0.5 tsp ground cinnamon
400 g tin of chopped tomatoes
120 g jarred jalapeños, drained and chopped
1 tsp dried mixed herbs
1 tbsp soy sauce or tamari
3 x 400 g tins of black beans, drained
0.5 vegetable stock cube
60 g tahini (4 tbsp)
160 ml vegan yogurt (2/3 cup)
1 lime
30 g 70% dark chocolate, chopped or grated (1 oz)
2 avocados, peeled and sliced
1 handful of fresh coriander, leaves chopped Steps
Cook the Rice: Rinse the rice under water, then add it to a saucepan with 480 ml (2 cups) of cold water and a pinch of salt. Bring it to a boil, then cover and simmer for 25-35 minutes or until cooked.
Prepare the Chili: Add a splash of olive oil to a large pan or a casserole pot on medium heat. Add the onion and cook for 10 minutes or until brown.
Add Spices: Stir in the garlic, cumin, and cinnamon, and cook for 2 minutes.
Add Main Ingredients: Add the chopped tomatoes, then fill a quarter of the empty tin with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pot. Add the chopped jalapeños, dried herbs, soy sauce, and black beans. Combine the stock cube with 120 ml (1/2 cup) of hot water in a jug, then pour this into the pan. Stir well to combine, then simmer for 10-15 minutes or until the chili has thickened.
Prepare the Dressing: Meanwhile, combine the tahini and yogurt in a bowl with the juice from half of the lime and a pinch of salt and pepper. If necessary, add splashes of water to loosen the dressing until it’s smooth and runny.
Finish the Chili: When the sauce is ready, stir in the grated dark chocolate until it has melted, then season to taste with salt.
Serve: To serve, add the rice to bowls, then top with the black bean chili, sliced avocado, drizzle over the tahini-yogurt dressing, and sprinkle over some coriander leaves. Finally, slice the remaining half of lime into small wedges and add them to the bowl.
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