This Easy Mexican Chilli for gut health is packed with fibre so ideal for amping up your gut health where 70% of your immune system is.
Your gut is home to hundreds of trillions of microorganisms, bacteria, fungi, yeast, archaea. This collection of microorganisms are also known as your microbiome. Your microbiome exists In your large intestine and it works symbiotically with every system in your body.
Your gut health directly impacts every aspect of your health. Hippocrates, the father of modern medicine, back more than 2000 years ago said that ‘all disease starts in the gut’.
If you are looking for more recipes that are great for gut health, we have some very tasty gut health recipes here.
We also have compiled a great article on gut health, IBS, bloating and other foods to eat for gut health which you can check out here.
Easy Mexican Chilli for Gut Health
Takes 18 minutes
Serves 4
Ingredients
- 150 g tempeh/ tofu
- 6 spring onions/ scallions
- 1 carrot
- 1 red chilli
- 800 g mixed beans
- 400 g black beans
- 800 g chopped tomatoes
- 50 g dark chocolate (70%-80%)
- 1 tbsp smoked paprika
- 3 tbps Tamari
- 1 bunch coriander
- 1 red pepper
- 1 yellow pepper
Instructions
- Finely chop the spring onions/scallions. Grate the carrot. Chop the tempeh/tofu into small pieces. Finely chop the chilli. Drain and rinse the beans. Finely chop the red and yellow peppers.
- Put a small non-stick pan on a high heat and add the tempeh blocks with no oil. Cook on both sides till they golden and sear. This will take approx 3 mins on each side. Add 2 tablespoons of tamari and mix well and turn off the heat.
- Put the large non stick pan on a high heat. Once hot add the chopped spring onions and the carrot. Cook for 1 minute while stirring regularly. If anything starts to stick add 2 tablespoon of water and ‘deglaze’ the pan.
- Add the chopped red chilli and peppers to the pan along with a tsp of salt. Mix well and leave to cook for 3-4 minutes.
- Add the drained beans, the 2 tins of chopped tomatoes and the chocolate, the smoked paprika and the remaining 1 tablespoon of tamari. Cook for a further 2 minutes.
- Finely chop the coriander and add and mix through. Serve with the tempeh on top.
