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Vegetarian Chilli
Prep time:10 mins- Cook time:40 mins
Servings:2
There’s nothing better than a delicious chilli con carne as a cosy dinner or hearty lunch.
This protein-rich vegetarian chilli con carne alternative is a real crowd-pleaser that you can adapt to your own tastes. Make it as spicy as you like, and feel free to add in any non-starchy vegetables you may need to use up.
This is the perfect dish to batch cook, and can be enjoyed by the whole family with a side of delicious veg (serve with brown rice and/or wholemeal pita for children).
Nutrition facts(per serving)
Calories339
Protein15.8g
Fibre15.8g
Carbs29.4g
Fat13.4g
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 onion, diced
- 2 celery sticks, thinly sliced
- 1/2 courgette, chopped into small pieces
- 1/2 red pepper, chopped into small pieces
- 1 tsp ground cumin
- 1 x 400g tin black beans, rinsed and drained
- 1 x 400g tin chopped tomatoes
- 1 tsp ground paprika
- sea salt
- fresh parsley
- 1 tsp dried chilli flakes
- 2 garlic cloves, minced
- 100 g plain full fat Greek yogurt
Instructions
- Pour the olive oil into a pot and place over a medium heat. Add the onion and garlic and saute, stirring occasionally, until softened (about 5 minutes).
- Add the celery, courgette and red pepper and cook until the vegetables are soft, which should take another five minutes.
- Next, add the chilli flakes, cumin, black beans and tomatoes (with their juices).
- Bring the mixture to a boil then turn the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. You may need to add some water if the mixture thickens too quickly or starts to catch.
- Meanwhile, stir together the Greek yogurt, paprika and a pinch of sea salt in a small mixing bowl.
- Serve the hot vegetarian chilli con carne in a bowl and garnish with the Greek yogurt and fresh parsley. Feel free to add extra chilli for an added kick, and enjoy!
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Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Add the yogurt and parsley after reheating to serve.
- Freeze for up to 2 months. Defrost and reheat before serving.
- Batch cook and freeze in portions for a convenient meal.
- The drained weights and calories of tinned ingredients will vary (sometimes significantly) from brand to brand. The drained weight of tinned black beans in a single serve of this recipe equates to approx. 117g (4 oz) and 108 calories.
