A warming and Damp-resolving vegetarian chilli


This warming recipe is particularly good for resolving Damp (Phlegm and Water to a lesser degree, all thanks to the beans), moving stagnant Qi or Blood (onions and spices), and will help to nourish Yin, Blood and tonify Yang (beans, spices, and vegetables).


2 large onions
3 medium carrots
1″ piece ginger
4 cloves garlic
2 bell peppers
1 red chilli
2 tsp ground cumin
2 tsp dried oregano
2 tsp paprika
1/2 tsp chilli powder
1 tin/400g aduki beans
1 tin/400g kidney beans
1 tin/400g black beans
2 tins/800g chopped tomato
1/2 bag of spinach, chopped
1/2 cup sweetcorn
1 pint vegetable stock
2 cups (dry) rice – brown or basmati and wild
large handful fresh coriander leaf


Finely mince the garlic and ginger, chop the onions, carrot and peppers. If using cumin seeds and grinding, roast the seeds in a pan to release their flavour then grind. Heat and add 1-2 tbsp olive oil to a heavy based pan. Add the ginger, garlic, paprika, chilli powder and cumin and fry for a minute, then add the onions. Fry for a few minutes until the onions are beginning to brown. Add the carrots, fresh chilli and oregano and fry for another few minutes. Add the beans and peppers and fry for another minute before adding the chopped tomatoes. Add the chopped spinach, sweetcorn and sprinkle over one third of the coriander leaf. Add a little vegetable stock and reduce down, repeating when the pan begins to get dry.

Meanwhile cook the rice. When ready, sprinkle over one third of the fresh coriander into the rice and the last third over the bean chilli.