Easy protein-packed vegan chilli

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

  1. 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.
  2. 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.
  3. Pour in the red wine, if using, and stir well. Add the tin of tomatoes and continue to stir as you add the stock.
  4. Bring to a simmer then stir in the almond butter, lentils, beans and cocoa. Season well.
  5. 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.

Written by

Meridian Foods

www.meridianfoods.co.uk/

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