This easy peasy mexican one pot is healthy, spicy and so soulful! I’ve made it several times, and is one of my favourite one pots, because it’s so easy to make, but also full of proteins and is antiinflammatoric. You can eat it as it is, as it is super filling. The recipe below serves 4 persons.
1 tabelspoon of rapeseed oil or olive oil
2 large red onions, sliced
3 cloves garlic, shopped
3 teaspoons chili powder
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon cumin seeds
1 teaspoon oregano
2 cm ginger, grated
2 carrots, in cubes
1 bell pepper, in slices
500 g kidney beans (or black beans, or both)
500 g chopped tomatoes + juice
50 g corn
2 medium avocados, in cubes (½ for each person)
In a large pan, heat the oil and saute the onion and garlic till they turn golden.
Add the salt, cumin seeds, chili, paprika, turmeric, oregano and ginger. Cook it properly, until the raw smell has gone and the ginger is cooked.
Add the carrots, corn, kidney beans, bell pepper and chopped tomatoes with juice. Mix it well, and let it cook for 10 min. before serving it.
Serve it with topped avocados. You can also serve it with some yoghurt, nachos or in tacos.