Saturday, 2 January 2016

Suma Bloggers Network - Adzuki & Beluga Chili

I hope you celebrated New Years Eve in style and thanked 2015 for everything that it gave you or celebrated all that it threw at you which made you stronger? I trust 2016 is already being kind to you, have you made plans how you are going to follow your passions?

I've been busy with my aromatherapy assignments about the cardiovascular and lymphatic systems and the associated pathologies. I must admit I am finding being a student rather demanding but it has been a few years since I was last at University! It is proving very interesting learning about all the horrible pathologies that are out there. Reading about these just strengthens my views about healthy living, in mind, body and spirit.

I have yet another chilli recipe for you today, using the ingredients from Suma. 

I have lots of chilli recipes on this blog and have realised that it is one of my all time favourite dishes. All recipes are a little different and this one is too.

Click on the links below for all the different chilli recipes here:

Adzuki Bean and Beluga Lentil Chilli - 4 Servings

1 Dessert spoon coconut oil 
1 Onion, finely diced
1 Orange/Red pepper, finely diced
4 Garlic cloves, minced
1 Tin Suma organic chopped tomatoes
1 Tbsp Tomato puree
1 Tsp Vegetable bouillon powder
150ml Water
1 Tsp Balsamic vinegar
1 Tin Suma organic beluga lentils
1 Tin Suma organic adzuki beans
4 Tbsp Nutritional Yeast
Spice Blend
2 Tsp Ground cumin
1 Tsp Smoked garlic
1 Tsp Smoked paprika
1 Tsp Chilli powder
1 Tsp Coriander
1 Tsp Cocoa powder
1 Tsp Dried parsley
1 Tsp Crushed chilli flakes
1 Tsp Onion granules
½ Tsp Turmeric
½ Tsp Salt
½ Tsp Black pepper

1) Prepare your spice blend, combine all ingredients in a small bowl.

2) Melt the coconut oil in a large pan over a low heat.

3) Sauté the onion until translucent, about 10 minutes, then add the diced pepper and cook for another 5 minutes.

4) Add the minced garlic and cook for another minute stirring all the time so the garlic doesn't catch.

5) Add the spice blend and keep stirring and cook for 30 seconds.

6)  Mix the vegetable bouillon powder with the water to make your stock.

7) Add the chopped tomatoes to the pan and stir to combine. Add the vegetable stock and cook until bubbling. Turn down the heat and cook for 10 minutes or until the sauce has thickened.

8) Add the tomato purée and balsamic vinegar and give everything a good stir.

9) Drain and wash the beluga lentils and adzuki beans and add to the chilli sauce and  stir to combine. Cook for another 10 minutes until the beans and lentils have warmed through and taken on the flavours of the chilli sauce.

10) Add the nutritional yeast and stir to dissolve into the sauce.

11) Serve in bowls topped with guacamole or on top of cooked quinoa or a mixture of wholegrain rice and wild rice.

Remember to follow your passions and live the life you've always dreamed of!

Jasmine x


  1. Such a fitting recipe for the atrocious weather we are having. I love all kinds of veggie and vegan chillis, so pass me a bowl over. Happy New Year to you Jasmine.

    1. Happy New Year to you too! When will it ever stop raining? My allotment is saturated and starting to flood! I just can't get enough of chilli! :o)

  2. Wow, I didn't know you were studying Aromatherapy! I've always wanted to do that. Love how you've used your Suma bag as a background :) The chilli looks great too x

    1. Hi Amy, thanks for stopping by :o) Yep! aromatherapy hard work but it'll be worth it! I'll let you know some good blends to use x


Thanks for leaving a comment, Jasmine x