Guest post by @anaturalstate
I’m from the American South where Mexican is a staple of everyone’s diet and, as you may have suspected, Mexican food is big in our house here in Plymouth (see earlier blog posts about Wahaca and homemade refried beans). Cooking Mexican food at home is easy, healthy, cheap, and delicious – and almost all dishes can be simply converted to a gluten free version. This recipe for black bean Mexican chilli is naturally gluten free and is also one of my faves – it serves four, but can be easily halved or double (healthy GF lunches!). Once made, the chilli is freezable too. All of the below ingredients can be found at Sainsbury’s. You will need:
Olive oil
4 garlic cloves (chopped or crushed)
2 large onions (chopped) – I prefer red onions
3 tbsp sweet pimenton (Spanish paprika, or smoked paprika) or mild chilli powder
1 tbsp ground cumin
1 tbsp ground cinnamon
3 tbsp lime juice
3 tbsp cider vinegar
2 tbsp brown sugar
2 cans chopped tomatoes
2 cans (or boxes) black beans, drained
In a large pot, heat a bit of olive oil and fry the onions and garlic until the onions have turned translucent (about 5 minutes). Add the pimenton, cinnamon and cumin, and cook for a few minutes, being careful not to burn the spices. The spices are ready when they start to smell fragrant. Add the vinegar, sugar, lime, tomatoes and beans and cook for 20 – 30 minutes, stirring once in a while. Serve up with jacket potatoes, potato wedges, and/or cheddar, feta or queso fresco cheese, use the chilli to stuff tacos, or even just eat it on its own. ¡Delicioso!
Gluten Free By The Sea 
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