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Mushroom and Mixed Bean Chilli
Prep time:15 mins- Cook time:30 mins
Servings:4
You can’t beat a deliciously warming chilli after a long day, and this high protein vegetarian chilli recipe is ideal to save for when you need a quick meal that packs a punch. It takes only 15 minutes to prepare and is fasting-friendly with each serving coming in at just 327 calories.
This high protein mushroom chilli recipe contains 18.7g of protein in just one portion, helping support any weight loss journey by keeping you fuller for longer. Protein is key to healthy weight loss and we know that if you’re a vegetarian or you’re fasting, it can be difficult to get in the full recommended 60g of daily protein. This recipe’s Greek yogurt, cheddar cheese and mixed beans are all rich sources of vegetarian protein so are ideal staples to keep on hand.
What’s more, this high protein vegetarian chilli is super high in fibre, providing more than a third of your daily recommended fibre per serving. This macronutrient is essential for good gut health so the mixed beans, mushrooms and onion in this dish are all going to help keep your microbiome happy. To kick it up a notch, serve this chilli alongside your favourite fibrous, non-starchy vegetables.
It’s not just the main ingredients in this dish that make this chilli so healthy; many of the spices come with their own set of health benefits too. Cumin, paprika and coriander are all great sources of antioxidants that help prevent diseases like cancer, heart disease and high blood pressure. So not only do they make this high protein vegetarian chilli taste amazing, they do amazing things in the body too.
For more tasty recipes like this high protein vegetarian chilli, visit our Programme.
Ingredients
- 4 tsp olive oil
- 4 tsp ground cumin
- 4 tsp ground coriander
- 2 tsp ground paprika
- 1 tsp chilli flakes
- 1 onion, diced
- 125g button mushrooms, sliced
- 4 cloves garlic, sliced
- 2 400g tin chopped tomatoes
- 200ml water
- 2 400g tin mixed beans, drained and rinsed
- 80g Greek yoghurt
- 1 lime, zest and juice
- 80g cheddar cheese, grated
- Fresh coriander
Instructions
- Heat oil in a pan and add the spices. Heat through for a minute until fragrant.
- Add the onion and cook for 5 minutes before adding the mushrooms and frying for a further 2-3 minutes. Add a splash of water if it’s getting stuck to the bottom of the pan.
- Add the garlic and fry for another minute or two before tipping in the tomatoes, water and beans. Season and bring to a boil.
- Once boiling, lower the heat and simmer for 20 minutes with the lid half on until thickened.
- While that’s cooking, in a small bowl, mix the yoghurt, lime zest and juice with a splash of water. Set aside in the fridge until ready to serve.
- Serve the mushroom chilli topped with cheese, the lime yoghurt and some coriander leaves, and enjoy!
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Notes
- Serve this mushroom chilli with a crunchy green salad or steamed low calorie non-starchy vegetables.
- Non-fasting day? Serve with brown rice, quinoa or wholemeal tortillas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- The drained weights and calories of tinned ingredients will vary (sometimes significantly) from brand to brand. The drained weight of tinned mixed beans in a single serve of this recipe equates to approx. 120g (4oz) and 122 calories.
- Some brands of cheese (including cheddar) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
