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A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
This flavourful three bean chilli from Seaweed Agogo is a hearty bowl of comfort-food goodness, easy to adjust to your preferred spice level and delicious topped with sour cream and fresh coriander. This is also delicious as a filling for baked or steamed potatoes or wraps or served with other grains and vegetables.
Warm a splash or two of filtered water in a heavy-based pan. Add the carrot, celery, onion and garlic. Cook on a medium-hot heat and sweat until the onions are translucent, about 10 minutes. Add the tomato purée and stir to coat the vegetables, then add the cumin, coriander, bay leaf, cinnamon, paprika and Seaweed Agogo mix.
Stir-fry for a minute or two, then add the chopped tomatoes, chopped pepper and tamari. Bring to a simmer, cover and leave on a low heat for 10–20 minutes, stirring occasionally, until the vegetables are cooked through. Stir in the cooked beans, along with the umami stock. Bring back to a simmer, cover and cook on a low heat for 10–15 minutes until the beans are hot. Add chopped coriander leaves and serve with a portion of cooked brown rice, lime slices and a dollop of vegan sour cream. Makes 4–6 servings. For kids, leave out the seaweed mix and smoked paprika.
Note: I use Seaweed Agogo in everything from soups, vegetables, dressings and bean stews, the possibilities are endless. As the depletion of minerals in our soil continue, make sure you are topped up with the richness of seaweeds magic minerals from macroalgae. The value of edible seaweeds in human nutrition is also based on their richness in several minerals that you will find in abundance in Seaweed Agogo products.