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.
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):
2 tbsp pomegranate
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.
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