Vegan Chilli Recipe

Chilli Con Carne is a classic family favourite, but here we have given it a vegan twist.

Bursting with flavour and packed with plant-based proteins, this dish is ideal for any body-transformation diet.

Our high protein vegan chilli recipe is paired with a crunchy pomegranate and rocket salad, that can be ready and on your plate in 30 minutes flat.

INGREDIENTS: 

30g canned black beans 

30g canned lupini beans 

100g plant-based mince 

½ tbsp tomato purée 

100g tinned tomatoes 

½ white onion 

1 garlic clove 

50ml vegetable stock 

1 fresh chilli 

½ tsp chilli powder 

½ tsp ground cumin 

½ tsp dried oregano 

¼ tsp ground cinnamon 

1 bay leaf 

A small handful of fresh coriander 

INGREDIENTS (FOR THE SALAD): 

50g rocket 

2 tbsp pomegranate 

50g radish 

100g cucumber 

METHOD: 

Heat a large pan over medium heat. While it is heating, dice the onion, garlic and drain the beans. Add all the dried spices together in a small bowl.  

Sauté the onion for 5 minutes until translucent. Add the garlic and ground spices and stir for a further 1 minute until fragrant.  

Next, add in the plant-based mince and beans. Cook for around 5 minutes.

After the mince has browned slightly, add the tomato purée, canned tomatoes, stock and bay leaf. Reduce to a simmer and cook for a further 10 minutes.  

Chop and mix the radish, pomegranate and cucumber into the rocket. 

Serve with fresh coriander and chilli, with a side of rocket salad. 

Inspired to get cooking? Visit our online hub full of nutritious and delicious recipes, that will not only satisfy your taste buds but most importantly provide your body with the fuel it needs to accelerate your gym performance.