This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein.

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Cooking Info

Prep Time: 10 mins

Cook Time: 55 mins

Servings: 4

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Nutrition Information

Calories: 283

Protein: 16g

Carbs: 48g

Fat: 3g

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Food Diary Barcode

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Ingredients

1 tsp coconut oil

1 large onion

1 pepper, chopped

2 tsp garlic, minced

175 g (1 cup) red lentils (rinsed)

600 ml (2 1/2 cups) vegetable stock

1 tsp chilli powder

2 tbsp Mexican/fajita seasoning

1 tbsp balsamic vinegar 

2 tbsp tomato puree

250 g (2 cups) kidney beans (washed and drained weight)

Pinch of black pepper

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Method

1. To make the vegetarian chilli, heat the coconut oil in a large pan on medium heat and add the onion and pepper. Lightly fry for around 5 minutes until the onions start to turn golden brown.

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   Add the garlic and fry for a further 30 seconds to a minute.

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   Add all of the remaining ingredients, reduce the heat to low, pop a lid on and gently simmer for around 45 minutes.

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   Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.

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   ​Serve.