This meatless chili proves that you can still enjoy your favourite autumn/winter meals, but in a wheelchair user friendly, Sit Smart Diet- ánd animal friendly way. A delicious, easy and simple recipe, packed with plant-based protein which will shut up anyone who asks “where do you get your protein though??”
Ingredients
- 2 tbsp olive or rapeseed oil
- 3 cloves of garlic, minced
- 1 large red onion, thinly sliced
- 2 medium carrots, peeled and finely chopped
- 2 red peppers, cut lengthwise into small strips
- 1 large slice of ginger, finely chopped or grated
- ½ Jalapeño pepper including seeds, finely chopped
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 800 g tinned chopped tomatoes
- 400 g tin/pot of red kidney beans (without sauce!), drained and rinsed
- 100 g split red lentils or black beans
- 250 ml vegetable stock
- A large handful of fresh coriander, roughly chopped
- A squeeze of fresh lime juice.
- Optional: 400 g soy mince
Preparation
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Heat the olive oil in a large saucepan.
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Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
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Add the cumin, chilli powder, salt and pepper and stir.
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Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
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Simmer for 25 minutes.
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Serve with just some fresh coriander (that’s how I eat it) or with a handful of plain cooked quioa, some fresh torn coriander and a squeeze of lime juice.
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Freezes well. Keeps for up to 4 days refrigerated.
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