I started making these veggie burrito bowls as a way to eat more plant based meals and less meat. After watching David Attenborough's documentary 'A Life on our Planet' I felt truly inspired to make small but sustainable changes for our wildlife and our world! Whatever reason you are making this bowl, try my bean chilli recipe for a delicious, balanced and plant protein packed option (I promise you won't notice there's no meat in there!)
Bean chilli recipe
Serves 4-6
Time: 25-30 minutes
What you need:
1 can black beans
1 can red kidney beans
1 can diced tomatoes
2 fresh tomatoes, roughly chopped
2 brown onions, diced
2 cloves garlic, crushed
1 cup of water
2 tablespoons extra virgin olive oil
Homemade taco seasoning:
1 tablespoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 tablespoon smoked paprika
Salt & pepper
Optional: 1/2 teaspoon chilli powder
How to:
Heat extra virgin olive oil in a large saucepan on medium heat, add the onion and garlic and cook until fragrant. Add the taco seasoning and cook for ~30 seconds. Add the canned diced tomato, fresh tomato and water. Stir all ingredients well until combined and begin to simmer for ~10 minutes until tomatoes have softened. Add the red kidney beans and blackbeans and stir through. Cook on low for a further 5-10 minutes until the sauce has thickened and reduced. Serve this bean chilli with your favourite burrito bowl sides - mine are always brown rice, corn kernels, tomato, cucumber, cos lettuce, freshly made guacamole (avocado + red onion + lime juice + salt + pepper). Now dig into your planted based meal knowing you are making a positive impact on our planet :)
