Easy Bean Chilli

This easy-to-make delicious bean chilli is so warming and comforting, but we enjoy eating it any time of the year! It’s very budget friendly, using only pantry simple ingredients so perfect for people who are on a low budget, students and parents! You can freeze any leftovers and make yummy meals during the week or keep it chilled in the fridge for 2-3 days!

Serves 4


  • 1 medium/small red onion, finely diced
  • 400g can chopped tomatoes
  • 1 vegetable stock cube
  • 3tsp garlic powder/granules
  • 1tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp mild chilli powder
  • 1tsp dried oregano
  • 1tbsp maple syrup or 1tsp brown sugar
  • 1 tin red kidney beans, drained & rinsed
  • 1 tin black beans, drained & rinsed
  • salt & pepper, to taste


  1. Saute the onion in a pan on a medium heat setting with a little water/oil until translucent for around 6 mins.
  2. Pour in the chopped tomatoes, then fill the chopped tomatoes tin with water until it reaches almost to the top, pour the water into the pan then add the vegetable stock. Give it a good stir. (optional – i prefer to blend the tomato mixture using a hand stick blender until smooth, i just prefer the texture this way)
  3. Once blended (if you did) add all the spices and seasonings, maple syrup/sugar and the beans. Bring it all to boil on a high heat setting, then once it all starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has reduced. Season with salt and pepper.
  4. Serve with rice, sweetcorn and avocado! Enjoy! ๐Ÿ™‚

PS โ€“ If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex โค

Sweet Sticky Tofu

Sticky, Sweet , with a little kick of chilli, just how i love my tofu! I serve this with stir-fried garlicky broccoli & mushrooms and it’s SO DELICIOUS! Try this for yourself!

Serves 1


  • 1/2 block (130g) of extra firm tofu
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sriracha sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tbsp cornflour
  • Spray oil for frying


  1. First we have to press our tofu to get rid of all the liquid. So drain the tofu from the packet, place the block of tofu onto a clean tea towel and gently press the tofu in between the towel to squeeze out the liquid. (keep finding dry parts of the towel to press with) Press until most of the liquid has gone.
  2. Slice your tofu into bite-sized cubes then set aside.
  3. To make the sauce, add the soy sauce to a bowl, then whisk in the maple syrup, sriracha, garlic powder, ground ginger, and finally the cornflour, whisk everything really well until you form a smooth sauce.
  4. Place your tofu cubes into the bowl, then gently spoon the sauce over the tofu to saturate each tofu cube, then cover the bowl with clingfilm and refrigerate for 30 minutes – 1 hour, until the tofu sponges up some of that sweet chilli marinade.
  5. Next, spray a little oil into a non-stick frying pan, preheat the oil on a high heat for 5 minutes.
  6. Once the pan is hot, spoon the tofu into the hot pan (leave some of the sauce for the end) Cook the tofu on a medium-high heat setting for around 10-15 minutes, stirring frequently.
  7. Pour the excess marinade sauce over the tofu 5 minutes before end of cooking time for extra stickyness! The tofu should be nice and firm, sticky & lightly golden on the outside.
  8. Serve with cooked brown rice, stir-fried garlicky broccoli & mushrooms and a sprinkle of sesame seeds! Enjoy!

PS โ€“ If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tagย @nourishingalexย and i will happily share it on my Insta-Stories! THANKS, Alexย โค