This recipe is easy to prep but takes a good hour’s cooking to ensure all the amazing flavours are properly infused, so quickly bung it all in a pot when you get home from work then you can leave it to simmer away for an hour while you sit back and relax, Friday night sorted!
Prep all your ingredients – a quick bit of can draining and veg chopping – simple.
Combine all the ingredients in your largest saucepan and heat on a medium/high heat until it comes to the boil, then cover and simmer on low for about an hour. Check back and give it a good stir from time to time.
Serve in a bowl, topped with sliced avocado and spring onions/coriander.
Tip – If you want something to dip in this bowl of goodness, try brushing some wholewheat tortilla wraps with a bit of olive oil, salt and pepper and baking into the oven before slicing up into oversized dipping chips.
Want more recipes? See all our anti-inflammatory dinner recipes
A Nutritionist in your pocket
Get all the tools you need to blend your healthy new eating habits with your lifestyle in a fun and easy way, all packaged into our beautiful iPhone app.