Smoky Red Cabbage Chilli
Smoky red cabbage chilli with lime yoghurt.
Soft smoky red cabbage, cooked down into a rich chilli with kidney + black beans. Warming, affordable, and great for meal prep.
Hispi cabbage cooks quickly and chars beautifully, making it perfect for low effort cooking. It softens without collapsing, absorbs flavour, and brings sweetness that balances the heat of the sauce.
What’s going on nutritionally?
Red cabbage is packed with anthocyanins - deep purple pigments linked to circulation, cellular repair and antioxidant protection.
Beans bring fibre & plant protein, supporting blood sugar balance and gut health.
Sweet potato provides slow release carbohydrates and beta carotene, adding warmth and grounding.
Lime yoghurt adds protein, calcium and acidity, supporting digestion and iron absorption.
Spices like cumin & paprika support digestion and circulation.
Overall, this dish provides roughly 24g protein and ~20g fibre per serving.
INGREDIENTS
Serves 6
• 1 tbsp olive oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 small red cabbage, finely sliced
• 1 red pepper, chopped
• 1 tbsp tomato purée
• 2 tsp cumin
• 2 tsp coriander
• 3-4 tsp smoked paprika
• 1 tsp chilli flakes
• 1 tin chopped tomatoes
• 1 tin kidney beans, drained
• 1 tin black beans, drained
• 300 ml veg stock
• 1 tsp honey
• Salt + pepper
• Greek yoghurt
• 2x lime
Roasted sweet potato (or rice) + fresh coriander to serve
METHOD
1. Soften onion in olive oil with a pinch of salt 5–7 minutes. Add garlic.
2. Toast spices in the oil 30–60 seconds until fragrant. Add more oil if spices are burning.
3. Add tomato purée and cook until dark and jammy.
4. Add cabbage + peppers and cook down 8–10 minutes until soft.
5. Add tomatoes, beans, stock + honey. Simmer 25–30 minutes uncovered.
6. Rest 10 minutes off heat. Season and finish with lime.
7. Stir lime into yoghurt.
8. Serve over roasted sweet potato (or rice) with yoghurt + coriander.
9. Enjoy :)