Eat to Energise and Release Body Fat › Energise Recipe 45
Brown Rice, Kidney Beans & Sweet Potato Chilli
18gAmino acids
74gCarbohydrates
4gFat
410Kilocalories
Ingredients
- 250g brown rice, rinsed
- 1 can kidney beans, drained and rinsed
- 2 medium sweet potatoes, cubed
- 1 can chopped tomatoes
- 400ml vegetable stock
- 2 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic paste
- 1 tsp cacao powder (optional, adds depth)
- Salt to taste
Method
- Combine all ingredients in the pressure cooker pot and stir thoroughly.
- Seal and cook on high pressure for 25 minutes.
- Natural release for 10 minutes, then quick release the remainder.
- Stir well - the sweet potato will have broken down and thickened the chilli base naturally.
- Taste and adjust chilli, salt, or lime to preference.
Flavour variations
- Classic Deep Chilli
- Add 1 tsp Worcestershire-free dark sauce, a pinch of cinnamon, and a square of dark chocolate (85%) after cooking. Stir until melted.
- Smoky BBQ
- Add 1 tbsp BBQ sauce and 1 tsp liquid smoke. Top with sliced pickled jalapenos and spring onion.
- Cincinnati-Style
- Add 1/2 tsp each of cinnamon, allspice, and cloves. Serve over rice with a side of hot sauce, a Midwest-inspired interpretation.
- Fresh & Light
- After cooking, stir in corn, diced red pepper, and fresh lime juice. Top with chopped coriander and diced avocado for a summery finish.
Tip: A small amount of cacao powder is worth adding even if the idea feels odd. It rounds the acidity of the tomatoes without adding sweetness and is a technique used in traditional Mexican mole cooking.
Highlights: Very high in vitamin A, potassium and iron.
Nutrition is per serving. The figures are estimates, so use them as a guide only.