This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein.
This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein.
We love a good chilli at Food For Fitness. We've done a Chilli Con Carne, White Chicken Chilli and a Turkey & Bacon Chilli so we thought why not create a tasty, vegetarian, chilli.
A lot of vegetarian chilli recipes just use quorn as a mince substitute but we've gone for adding in plenty of lentils and kidney beans to boost the protein content instead.
Serving Size 1 serving
Servings 4
- Amount Per Serving
- Calories 283
- % Daily Value *
- Total Fat 3g5%
- Total Carbohydrate 48g16%
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat the coconut oil in a large pan on a medium heat and add the onion, garlic and peppers. Lightly fry for around 5 minutes until the onions start to turn golden brown.
Add all of the remaining ingredients, reduce the heat to low and gently simmer (uncovered) for around 45 minutes.
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.
Serve
Ingredients
Directions
Heat the coconut oil in a large pan on a medium heat and add the onion, garlic and peppers. Lightly fry for around 5 minutes until the onions start to turn golden brown.
Add all of the remaining ingredients, reduce the heat to low and gently simmer (uncovered) for around 45 minutes.
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.
Serve
