Mexican Bean Chili

Here's another recipe from FMTV.  I have written optional ​next to the zucchini and sweet potato as I omitted these ingredients.
Health Benefits:
Consuming black beans has been shown to improve heart health, protect against cancer, increase fiber intake, improve digestion, boost energy and stabilize blood sugar.  They are also a great plant-based protein.

Ingredients:
(use organic ingredients where possible)

• ​1 tbsp. coconut oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 1 tbsp. ground cumin
• 1/4 tsp cayenne pepper
• 1 x 14oz (400ml) tin of black beans (or soak and cook dried black and kidney beans prior)
• 1 x 14oz (400ml) tin of kidney beans
• 1 x 14oz (400ml) tin of chopped tomatoes
• 2 kale leaves, coarsely chopped
• 1 zucchini , chopped (optional)
• 1 small sweet potato, chopped (optional)
•  1 red pepper, diced
• salt and pepper
• 1/2 bunch cilantro (coriander) leaves for garnish
• 1/2 avocado, to serve

Method:

1. ​​In a large saucepan, add the coconut oil and onion and cook on medium heat for 2 minutes or until translucent.
2. Add the garlic, cumin, cayenne pepper and cook for another 2 minutes until fragrant.
3. Add the black beans, kidney beans, tomatoes, kale, zucchini, sweet potato and red pepper. 
4. Cook for about 12-15 minutes.
5. Serve up chili in bowls and top with fresh coriander leaves and avocado.

Go here to print this recipe:  recipe_mexican_bean_chili.docx