Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Veggie protein chilli New-recipe-icon

A protein packed vegan chilli, perfect after a run or gym workout. This easy supper is simple to make and freezable if you want to batch cook

  • Prep: 12 mins
    Cook: 55 mins
  • 1 after training or 2 otherwise
  • Easy
  • 1 after training or 2 otherwise
  • Easy
  • Calories 658
  • Carbohydrates 88
  • Saturated Fat 2
  • Sugar 32
  • Protein 25
  • Fat 17
  • Fibre 23
  • Salt 1.1

Nutrition per serving

  • Calories 658
  • Carbohydrates 88
  • Saturated Fat 2
  • Sugar 32
  • Protein 25
  • Fat 17
  • Fibre 23
  • Salt 1.1

Ingredients

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • ½ red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 1 small sweet potato, peeled and cut into chunks
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp cinnamon
  • 400g can mixed beans
  • 400g can chopped tomatoes
  • 1 lime, juiced, to serve
  • cauliflower rice, to serve

Method

  1. Heat the oil in a large saucepan and add the onion, chilli and garlic and cook without colouring for 1-2 mins. Tip in the sweet potato, spices and some seasoning, then pour in the beans and chopped tomatoes. Fill one of the empty cans with water and add to the pan, then bring to the boil and turn down to a simmer.

  2. Cook for 45-50 mins or until the sweet potato is soft and the sauce has reduced – add some water if the sauce looks a bit thick. Stir through the lime juice, season to taste and serve with cauliflower rice.

Suggested recipes from this collection...