Ingredients

• Ingredients 10g cacao butter buttons 1 can of chopped tomatoes 1 tsp ground cumin 1 tsp cacao powder Salt & black pepper to taste Handful of fresh spinach, cut fine Fresh coriander to garnish 1 onion, chopped fine 1 tsp agave or rice syrup 1 tsp dried oregano 1 large red chilli, seeds in 1 can of black beans, rinsed well 40g (2 Tbsp) Pulsin’ Pea Protein Powder, mixed with 50ml (1/4 cup) of water Brown rice

Preparation

• Method Start boiling the brown rice. Melt the cacao butter buttons. Fry off the onions, add the chilli and tomatoes, before adding the cumin, oregano, cacao powder and syrup. Add the black beans. Mix the pea protein in 50-100ml of water, add to the mix then reduce down to the desired consistency. Stir in the shredded spinach at the end. Serve with boiled brown rice and top with fresh coriander. Did you enjoy this recipe? You might like this vegan chilli non carne too!