A robust vegan chilli that delivers 22g of protein per serving through a strategic combination of beans, lentils, and TVP. The blend of three bean varieties provides diverse amino acids for complete protein, while the red lentils add thickness and additional protein without extending cooking time. Rich in fibre and iron, this deeply flavoured one-pot meal features a complex spice profile enhanced by optional cocoa for depth. Perfect for meal prep and freezer-friendly for quick, nutritious weeknight dinners.
Ingredients
or2 peppers (any colour), diced
or2 tbsps of chilli powder
or1/2 tsp of cayenne powder, adjust to taste
or1 can of chopped tomatoes
or1 can of kidney beans, drained and rinsed
or1 can of pinto beans, drained and rinsed
or1 can of black beans, drained and rinsed
or192 grams of dry red lentils, rinsed
or192 grams of textured Vegetable Protein (TVP)
or1 stock cube, dissolved in 725ml of boiling water
or1 tbsp if soy sauceor1 tbsp of Tamari (GF soy sauce)
or1 tbsp of maple syrup (optional)
or1 tbsp of fresh lime juice (to taste)
Preparation
1.
Heat olive oil in a large pot over medium heat. Add onion and bell peppers, cooking until softened (about 5-7 minutes).2.
Add garlic and cook for another minute until fragrant.3.
Stir in all spices (chilli powder, cumin, smoked paprika, cayenne) and cook for 30 seconds to bloom the spices.4.
Add tinned tomatoes, all beans, red lentils, TVP, vegetable broth, soy sauce, maple syrup (if using), and cocoa powder (if using).5.
Bring to a boil, then reduce heat and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and chili has thickened.6.
Stir in lime juice and season with salt and pepper to taste.7.
Serve hot with your choice of wholegrains, and toppings such as my healthy sour cream and some guacamole
