Chipotle Bean Chilli With Spiced Crunchy Crumble

A hearty, healthy dish that brilliantly uses basics from the Cupboard.


200g Flahavan’s Organic Jumbo Oats
4 tbsp Good4U Immune Breakfast Boost
3 tbsp Good4U Garlic and Chilli Salad Topper
light olive oil
1 large carrot
1 large stick celery,
1 medium onion,
1 clove of garlic
1 green pepper (optional)
3 tbsp Chipotle Paste
1 tsp soy sauce
2 tbsp tomato paste
1 400g can of chopped tomatoes
2 tins mixed beans
1 tin black beans
1 tbsp bouillon powder
Good4U Super Sprouts and plant based yogurt to serve


Chop the carrot, celery, onion, garlic and green pepper
(if using)


1. Add the carrot, celery, onion, garlic and green pepper to a large saucepan over low heat with olive oil and cook for 10 mins until softened. Stirring occasionally.

2. Add tomato puree, chipotle paste, soy sauce and stir for 30 seconds, then add the drained beans. Stir fry for a minute. Add in the chopped tomatoes.

3. Add the bouillon and Breakfast Boost with 400ml of hot water and simmer for 20 minutes.

4. Preheat oven to 180C. Spread the Jumbo oats on a large baking sheet and cover with 1 tbsp of olive oil and 1 tbsp of chipotle paste and bake for 6 mins. Mix the warm spicy oats with Garlic and Chilli Salad Topper and sprinkle over the chilli.

This chilli is quick to cook from the cupboard and leftovers can easily be frozen in portions then reheated from frozen in the microwave. Consume immediately. Do not refreeze.
These burgers are best freshly made and the bread rolls are perfect for picnics, dinners and snacks too!