Black Bean and Pumpkin Seed Chilli over Brown Rice
A chilli thickened with ground raw pumpkin seeds instead of flour, which adds protein, zinc and body at once.
- 200 g brown rice
- 800 g black beans
- 70 g pumpkin seeds
- 1 pc onion
- 1 pc green pepper
- 3 pc garlic
- 400 g chopped tomatoes
- 350 ml vegetable stock
- 1 tbsp chilli powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 1 pc lime
- 15 g coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the brown rice according to the packet.
- Step 2
Grind the pumpkin seeds in a spice grinder or processor to a fine meal. Stop before it turns to butter - and grind fine, because a coarse grind is what makes the finished chilli taste pasty.
- Step 3
Heat the oil in a deep pan and soften the diced onion, pepper and crushed garlic with a pinch of salt for 6 minutes.
- Step 4
Stir in the chilli powder, cumin and paprika and cook for 60 seconds.
- Step 5
Add the drained beans, tomatoes, stock and the ground seed meal. Bring to a boil, then cover and simmer gently for 20 minutes, stirring now and then, until thick.
- Step 6
Off the heat, stir in the lime juice. Serve over the rice with coriander.
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