VEGGIE CHILLI CON PROTEIN
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
- Brown rice
- Black pepper
- Lime juice
Chop the onion and garlic. Add the onion to a pan with some olive oil over a medium heat and cook until translucent.
Add the garlic and fry for a couple of minutes.
Chop the red pepper and add to the pan along with the spices. Stir together a fry for a couple of minutes.
While this is cooking, prepare the vegetable stock.
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.
Put your rice on to cook while the chilli simmers away.
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.