This Chilli is naturally vegan and packed full of protein, totalling around 14g per serving just from the beans! You don't have to stick to the recipe exact (although it is yummy that way) and can add in pretty much any vegetables you have lying around. For even more protein, add in vegetarian mince whilst cooking the vegetables. Serves 2-4
1 Red Pepper
A Handful of Mushrooms
1-2 Tsp Chilli Powder (adjust to your own spice tolerance)
1 Tin of Beans (400g)
1 Tin of Kidney Beans (400g)
2 Tbsp Tomato Puree
400g Chopped Tomatoes
1 Tsp Paprika
1 Tsp Cumin
1 Vegetable Stock Cube
1) Chop the vegetables that require cooking into relatively similar sized pieces, cover them in the spices, then saute until softened.
2) Add the chopped tomatoes and allow the mixture to reduce for around 5 minutes or to the desired thickness.
3) Mix in the beans.
4) Crumble the stock cube over the pan, then stir in thoroughly. If the Chilli is too thick, add a splash of water. If it is too thin, allow it to reduce again.
5) Top with any extra vegetables that were not sauteed, such as spinach or sweetcorn. Serve with rice or warm bread, then enjoy!