Go Back

The Best Vegan High Protein Low Fat Chilli

Super tasty and packed with veggies
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 5
Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. 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.
  2. Add the spices and cook for a further 2 or 3 minutes. Stir well.
  3. 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.
  4. To serve: I leave to cool slightly and add a sprinkle more Nooch.