Meatless Monday Mexican Chilli

What are you craving for dinner tonight? Something easy and tasty, heart-warming soul-food offering you a bowlful of post-eating happy vibes? Sounds amazing, right?


A good nourishing dinner doesn’t always have to be complicated and take too much time to prepare. Since it’s meatless Monday, I decided to share one ‘pretty’ simple and fast yet delicious Mexican chilli recipe with you.


This chilli is perfect for the end-of-summer kind of nights, as the weather is becoming colder and you crave for something spicy comfort-food. It’s best when shared with good friends, talks and burritos, but of course you can keep it all for yourself to enjoy with a bowlful of wholegrain rice. 😉

Here’re the instructions:
(makes one large pot)

400g canned kidney beans
400g canned chickpeas
1 red-bell pepper
4 larger carrots
400g canned sweet corn
2x500g crushed tomatoes

2-3 tbsp Cajun spice mix
salt to taste
+ any other spices you like

Serve with brown wholegrain rice or throw a burrito-partye with your friends!

  1. Start by heating your pan and cook your diced carrots until soften a bit.
  2. Meanwhile your carrots are cooking, rinse the kidney beans with cold water and mash them with a fork. Cut the red-bell pepper into dices and transfer to the pan.
  3. Add the crushed tomatoes and bring to boil.
  4. Rinse the chickpeas with cold water and transfer to the pan with the mashed kidney beans and sweet corn, stir well.
  5. Finally add the spices, I recommend to use the Cajun spice blend quite a bit as it’s the soul of the chilli. Stir well and let sit for about 10 minutes. Enjoy!


Happy Monday folks, hope you like it! 🙂

x Ella


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