I make this chilli weekly! It is so quick and easy to make and super filling and delicious. To make it even quicker, I use frozen onion, garlic and sweet peppers as it saves on the chopping time! I dry fry them with no oil but feel free to use which ever oil you prefer.
I sometimes add in chopped carrots to add to the veggie count and serve it with steamed broccoli.
The Best Vegan High Protein Low Fat Chilli
Super tasty and packed with veggies
Servings 5
Ingredients
- 1/2 cup chopped onions
- 1 cup chopped sweet peppers
- 3 cloves crushed garlic
- 3 teaspoons cumin
- 2 teaspoons mild chilli powder
- 1/4 teaspoon chilli flakes
- 2 teaspoon smoked paprika
- 2 400g tin chopped tomatoes
- 2 cups boiling water
- 1 teaspoon fine sea salt
- 230 grams green lentils
- 230 grams red kidney beans or black beans
- 1 cup soya mince
- 2 tablespoons nooch
- 1 vegan stock cube
Instructions
- Dry fry the onions, peppers and garlic for about 5 minutes on a low heat with the lid on. Remove lid and cook for a few minutes more until any water has evaporated.
- Add the spices and cook for a further 2 or 3 minutes. Stir well.
- Add the chopped tomatoes, boiling water and stock cube, green lentils, kidney beans, soya mince and nooch. Bring to the boil, stir well. Simmer gently on a low heat for 45 minutes.
- To serve: I leave to cool slightly and add a sprinkle more Nooch.
Recipe & Image Tin Coast Life
