A healthy, non con carne.

Being healthy can be quite a chore. No one wants to give up their sleep to work-out before the sun has properly greeted us for the day, or eat less of all the delicious food prepared at dinner time. And although rocking the sporty look can be revitalising, we all tend to agree that eating healthily often takes away from our foods’ flavour which shouldn’t be the case!  

Living a healthy life doesn’t have to be a dull affair and lucky for you, we are here to bring the joy of cooking back into your life!

Today, let’s learn how to make the perfect chilli recipe. So good in fact, your mother-in-law will fall in love with you after just one bite!

Regardless of the occasion, if you decide to cook this hearty recipe you need to keep in mind that the goal is health and an extra burst of taste. You can have both with the magical touch of Banhoek Chilli Oil.

If you prefer a milder flavour over ‘extra hot’ when ordering your favourite Nando’s meal, then this is the recipe to read. The level of spice in this recipe is not as hot as the Carolina Reaper but closer to a baby habanero pepper. Our level of spice is much more bearable and it still produces the same type of healthy results provided by the reaper. Not to mention that it is a welcome companion on those bitterly cold nights.

After mixing up your deliciously fresh vegetables, protein, and Banhoek Chilli Oil together, you are guaranteed a flavour that will leave all your friends green with envy and shamelessly begging for the recipe.

By substituting normal cooking oils with Banhoek Chilli Oil as a main ingredient this recipe promises to leave your tummy and mind completely satisfied!

Our chilli recipe is vegetarian friendly, however, one could add meat as an option (to turn it into con carne recipe).

To begin, make sure you allocate a total of 35 minutes to prepare and cook your food. Remember: The easiest way to avoid burning your food is to be next to it at all times.

What you’ll need to make our Spicy Veggie Chilli recipe:

Preparation Time: 15 minutes.  Cooking Time: 20 minutes. Total Time: 35 minutes.


1/3 cup vegetable broth (or 1 tablespoon of Banhoek chilli infused oil, for sautéing)

1 onion, diced

1 tablespoon of Banhoek Chilli Oil 

3 cloves of garlic, minced

1 bell pepper, any colour, diced

1 baby marrow, diced

800 grams of canned black beans, drained and rinsed

800 grams of diced tomatoes

1 cup vegetable broth or water (or more if it seems dry)

1 cup cooked quinoa (or millet/brown rice)


What you’ll need to make a spice blend recipe:

1.5 tablespoons chilli powder

2 teaspoons cumin

1.5 teaspoons chilli

1/3 teaspoon cinnamon

Salt and pepper, to taste

fresh juice from 1/2 lime



Avocado, for topping

Fresh coriander, for topping



In a large pot, heat the Banhoek chilli infused oil on low-medium heat and sauté onions, chilli and garlic, for about 3 minutes.

Then add your chopped bell pepper and baby marrow to the Banhoek Chilli Oil. Sauté them for about 3-4 minutes, making sure to leave them with a little crunch.

Next step is to add your black beans, tomatoes, vegetable broth or water, the quinoa and the spice blend we created to the pot. Bring all this yummy goodness to a boil.

Lastly, reduce the heat to a simmer for about 10 minutes or until the scent is seeping throughout the house.

Finally add some avocado and coriander as toppings.

Serve medium hot for best results.


And don’t forget you can get Banhoek delivered to your home.


Work cited

“Drop Impact Dynamics on Oil-Infused Nanostructured Surfaces.” ACS Publications, pubs.acs.org/doi/abs/10.1021/la501341x.

Gupta, P. “DRYING CHARACTERISTICS OF RED CHILLI.” Taylor & Francis, 6 Feb. 2007, www.tandfonline.com/doi/abs/10.1081/DRT-120015579.

Slavin, et al. “Health Benefits of Fruits and Vegetables.” OUP Academic, Oxford University Press, 6 July 2012, academic.oup.com/advances/article/3/4/506/4591497.

Banhoek Chilli Oil