This gorgeous smokey chilli is packed with fibre that helps create a meal that takes a long time to digest, thus a long time to liberate its glucose content. This gently drip feeds our blood sugar instead of carpet bombing it. 

Ingredients:

• 1 large red onion, finely chopped.
• 3 cloves garlic, roughly chopped.
• 1 stick celery, finely sliced.
• 1 red pepper, deseeded and roughly chopped.
• 1 fresh red chilli, roughly chopped.
• 200g mushrooms, very finely chopped.
• 1 x 400g tin kidney beans, drained.
• 1 x 400g tin black beans, drained.
• 250g cooked green lentils.
• 500g passata.
• 2 tbsp extra virgin olive oil.
• 2 tsp smoked paprika.
• 2 tsp ground cumin.
• 1 tsp dried oregano.
• 1–2 squares dark chocolate (70% cocoa or above).

Method:

Heat the olive oil in a large saucepan and gently sauté the onion, garlic, celery, red pepper and fresh chilli with a generous pinch of sea salt until softened. Stir in the finely chopped mushrooms and cook for another few minutes until they begin to soften.

Add the kidney beans, black beans and green lentils, stirring well to combine.

Pour in the passata, then add the smoked paprika, cumin and oregano. Stir everything together before adding the dark chocolate.

Simmer gently for around 25–30 minutes, stirring occasionally, until the chilli has thickened and all of the flavours have come together beautifully.

Serve with brown rice, fresh coriander and your favourite toppings.