Vegetarian Chilli

Vegetarian Chilli

  • Prep time:10 mins
  • Cook time:40 mins
  • Servings:2

A protein-rich vegetarian alternative to chilli con carne – spice it up to your liking!

Nutrition facts(per serving)
Calories339
Protein15.8g
Fibre15.8g
Carbs29.4g
Fat13.4g

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 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
  • garlic cloves, minced
  • 100 g plain full fat Greek yogurt

Instructions

  1. 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).
  2. Add the celery, courgette and red pepper and cook until the vegetables are soft, another 5 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.
  3. Meanwhile, stir together the Greek yogurt, paprika and a pinch of sea salt in a small mixing bowl.
  4. To serve the chilli, transfer the mixture to a bowl and garnish with the Greek yogurt and fresh parsley.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve with yogurt and parsley.
  • 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.

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