Warm your soul and refuel your body with this hearty Mexican Chili!
This recipe is perfect for midlife runners who are looking for a delicious and satisfying post-run meal. Packed with protein from the black beans and soy mince, healthy fats from the olive oil, and complex carbohydrates from the vegetables, it provides the essential nutrients your body needs to recover and rebuild. Plus, the chili powder adds a touch of heat to keep things interesting, while remaining gentle enough for most palates. Top it off with your favorite garnishes like avocado or a dollop of Greek yogurt for a complete and flavorful meal that will leave you feeling happy and energized.
Ingredients of Mexican Chilli:
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 100 gm soya mince
- 2 tablespoons chilli powder*
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika*
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Method To Prepare Mexican Chilli
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, occasionally stirring, until the vegetables are tender and the onion is translucent about 7 to 10 minutes.
- Add the garlic, chilli powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
- For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I add ¼a teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).
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