Three different plant-based proteins fill this chilli with 33g per portion. 

prep time 10 mins     total time 50 mins    serves 4-5


  • 1 onion
  • 2 garlic cloves
  • Olive oil
  • 1 red pepper
  • 1-2 tsp chilli
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 500ml veg stock
  • 100g lentils
  • 400g kidney beans
  • 400ml tin chopped tomatoes
  • 450 soy mince
  • 2 tbsp tomato puree

Serve with

  • Brown rice
  • Avocado
  • Black pepper
  • Lime juice
  • Coriander


  1. Chop the onion and garlic. Add the onion to a pan with some olive oil over a medium heat and cook until translucent. 

  2. Add the garlic and fry for a couple of minutes. 

  3. Chop the red pepper and add to the pan along with the spices. Stir together a fry for a couple of minutes. 

  4. While this is cooking, prepare the vegetable stock. 

  5. Add the lentils, vegetable stock, beans, tomatoes, mince and puree and stir together. Bring to a boil, then turn down to simmer for 35-40 minutes. 

  6. Put your rice on to cook while the chilli simmers away. 

  7. When the chilli is fully reduced and cooked, serve with brown rice, avocado, black pepper, lime juice and coriander.  


  • This is perfect for meal prep for the week, and will make around 4-5 portions. 
  • This would also make a great topper for nachos, or served in a wrap with avocado and salad.