Thomasina Miers' Black Bean Chilli

Serves 2-4

Ingredients

• 200g short grain brown rice
• 1 handful of coriander, roughly chopped
• 1 large sweet potato, cubed
• 1/2 large (or 1 small) celariac, cubed
• 1 tbsp cold pressed rapeseed oil
• 1 white onion
• 3 cloves of garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 Aleppo chili or 1 tsp Aleppo pepper
• 1 can of black beans
• 1 can of tinned tomatoes
• 3 tsp maple syrup
• 1 heaped tsp cacao powder
• Salt
• Pepper
• 500ml boiling water
• 100g kale, roughly chopped
• Juice of 1/2 lime

For the slaw:

• 1/4 red cabbage, finely sliced or shredded
• 1/4 white Cabbage, finely sliced or shredded
• 3-4 carrots, ribboned
• 1/2 red onion, halved and sliced into thin rounds
• A small handful of coriander, chopped fine
• Juice of a lime
• 1 tbsp red wine vinegar
• Salt

Method

1. Cook the rice according to the packet instructions. When cooked, add in the coriander and a drizzle of oil and mix to combine.
2. Drizzle the sweet potato and celeariac with oil and roast in the oven for 30 minutes until soft throughout.
3. Add oil to a large pan and fry the onion until translucent, not browned. Add the garlic and and cook until soft but not browned.
4. Add all the dry spices and cook for 1 minute. Then add the beans and tomatoes.
5. Add 500ml of boiling water. Simmer for 30 minutes. Add in the kale and cook for a further 5 minutes until the kale is soft. Squeeze in the lime and stir.
6. For the slaw, combine all the ingredients in a large mixing tray and toss. Leave to marinate for at least 10 minutes.
7. Serve in a bowl with the rice first, followed by a couple of generous spoonfuls of the chilli. Top with the slaw and a sprinkle more of the fresh herbs and enjoy!