By nutritional therapist Christine Bailey

This warming bowl of chilli beans is simple to prepare and will keep in the fridge for 3–4 days, making it an ideal dish when time is short. A popular family favourite – it freezes well so make a big batch and freeze in portion.

(serves 4)

Ingredients:
1 tbsp olive oil
1 red onion, diced
1 courgette, sliced
1 red pepper, chopped
1 medium sweet potato, peeled and cut into cubes
4 garlic cloves, crushed
1 tsp chilli powder
1 tsp ground cumin
½ tsp cayenne pepper
2 tsp cocoa powder
2 x 400g tins chopped tomatoes
1 x 400g tin kidney beans, rinsed and drained
1 x 400g tin cannellini beans, rinsed and drained
Sea salt and black pepper
4 sliced spring onions and 1 sliced avocado, to serve

Method:
Heat the oil in a large casserole dish and add the onion, courgette, pepper, sweet potato and garlic. Cook over a low heat for 5 minutes until the onion begins to soften.

Add the spices, cocoa powder, tomatoes and beans and stir. Bring to the boil then cover and simmer for 40 minutes. Season to taste.

Spoon into bowls and top with sliced spring onions and avocado to serve.

Extracts taken from Go Lean Vegan by Christine Bailey.

Published by Yellow Kite, paperback £14.99.