Most people associate a vegetarian diet with low protein, and with the current popularity of strength training, high protein diets have never been so desired. So with one portion of this delicious veggie chilli, packing around 20g of protein; you should be sure not to skip leg day.
This Mexican veggie chilli is an all round winner. It’s fresh and vibrant, yet warm and comforting and packed full of colourful vegetables and vitamins & is low in fat! The recipe is really simple to make, especially ahead of time; and it’s still an impressive meal for guests. A great alternative to traditional Chilli Con Carne; I actually prefer it myself; I’ll let you make up your own minds, but I’m sure you’ll agree…
Sweet Potato and Mixed Bean Chilli (Vegan & Gluten Free)
- 2 sweet potatoes
- 1 red onion
- 2 peppers, colour of your choice
- 1 400g tin of black beans or kidney beans
- 1 400g tin of white beans or cannellini, pinto etc
- 2 cloves of garlic
- 2 tins of tomatoes
- 1 teaspoon of cinnamon
- 1 teaspoon of cumin
- 1 red chilli
- Handful of fresh coriander
- 1 teaspoon of cayenne/chilli powder (optional)
- Any extra veg you want to use can be added, anything you love or just need to use up ie, carrot, courgette, broccoli, literally anything
- Oil for cooking, and salt and pepper to taste
Peel and dice the red onion and sweet potato. In a large pan, heat gently in a small amount of oil, over a low heat and allow to soften. Finely chop the garlic and add to the pan along with the cinnamon, cumin, cayenne/chilli powder (if using) and salt and pepper to taste.
Deseed and chop the peppers and add along with any addition veg you’re using. De seed and finely chop the chilli, roughly chop the coriander stalks and add to the veg. Cook for about 5 minutes whilst everything softens.
Drain the tins of beans and stir through, along with the tins of tomatoes. Bring to the boil, before turning the heat down to a medium-low heat. Leave to simmer and reduce for around 25 minutes until thickened (if it gets too thick, just add a little water).
To serve, scatter over the remaining coriander leaves. Great with sour cream, guacamole and grated cheese, alongside brown rice for some wholegrain goodness!