Easy protein-packed vegan chilli
This high-protein vegan chilli is loaded with lentils, pinto beans and veggies to make a tasty vegan dinner that will satisfy your hunger. This is a great one to make ahead if you’re meal prepping as the flavours intensify over time.
Total Time: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Total Time: 35 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 Tbsp vegetable oil
- 0.25 0.25 onion (finely diced)
- 0.5 0.5 cloves garlic (crushed)
- 0.5 0.5 carrots (finely diced)
- 0.25 0.25 red pepper (deseeded and diced)
- 0.25 0.25 tsp chilli powder (choose hot or mild, depending on your preference)
- 0.5 0.5 tsp paprika
- 0.5 0.5 tsp ground cumin
- 0.5 0.5 Tbsp tomato puree
- 0.5 0.5 Tbsp flour
- 37.5 37.5 ml red wine (optional)
- 0.25 0.25 400 g tin chopped tomatoes
- 100 100 ml vegetable stock (550ml if you aren’t using the wine)
- 0.5 0.5 Tbsp smooth almond butter
- 0.5 0.5 400g tin green lentils (drained)
- 0.25 0.25 400 g tin pinto beans (drained)
- 0.25 0.25 tsp cocoa
Method
- Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for 3-4 minutes, stirring regularly, until they start to soften. Add the carrots and pepper to the pan, stir well, put the lid on and cook for 8-10 minutes stirring occasionally.
- Sprinkle in the chilli, paprika and cumin and cook for a minute. Stir in the tomato puree then sprinkle over the flour, stir and cook for 1-2 minutes.
- Pour in the red wine, if using, and stir well. Add the tin of tomatoes and continue to stir as you add the stock.
- Bring to a simmer then stir in the almond butter, lentils, beans and cocoa. Season well.
- Leave the chilli to cook for 10 minutes, stirring occasionally, until the sauce has thickened.
Serve with your choice of rice, nachos or tacos and avocado, salsa, coriander and lime.
