Vegan Protein Chilli
Three different plant-based proteins fill this vegan protein chilli with 33g per portion.
What you need
- onion
- garlic cloves
- red pepper
- chilli
- paprika
- cumin
- cinnamon
- veg stock
- lentils
- kidney beans
- chopped tomatoes
- soy mince
- tomato puree
Serve with
- Brown rice
- Avocado
- Black pepper
- Lime juice
- Coriander
How to make vegan protein chilli
Chop the onion and garlic. Add the onion to a pan with some olive oil over a medium heat and cook until translucent.
Add the garlic and fry for a couple of minutes.
Chop the red pepper and add to the pan along with the spices. Stir together a fry for a couple of minutes.
While this is cooking, prepare the vegetable stock.
Add the lentils, vegetable stock, beans, tomatoes, mince and puree and stir together. Bring to a boil, then turn down to simmer for 35-40 minutes.
Put your rice on to cook while the chilli simmers away.
When the chilli is fully reduced and cooked, serve with brown rice, avocado, black pepper, lime juice and coriander.
This is perfect for meal prep for the week, and will make around 4-5 portions.
This would also make a great topper for nachos, or served in a wrap with avocado and salad.
More chilli recipes
Did you make this veggie chilli con protein recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Veggie Chilli Con Protein
Ingredients
- 1 onion (chopped )
- 2 garlic cloves (chopped or grated )
- olive oil
- 1 red pepper (chopped )
- 1 tsp chilli (add another tsp if you like things spicy)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cinnamon
- 500 ml veg stock
- 100 g lentils
- 400 g kidney beans
- 400 ml chopped tomatoes
- 450 g soy mince
- 2 tbsp tomato puree
Serve with
- Brown rice (or gluten free alternative)
- Avocado
- Black pepper
- Lime juice
- Coriander
Instructions
- Add the onion to a pan with some olive oil over a medium heat and cook until translucent.
- Add the garlic and fry for a couple of minutes.
- Add the red pepper to the pan along with the spices. Stir together a fry for a couple of minutes.
- Add the lentils, vegetable stock, beans, tomatoes, mince and puree and stir together. Bring to a boil, then turn down to simmer for 35-40 minutes.
- Put your rice on to cook while the chilli simmers away.
- When the chilli is fully reduced and cooked, serve with brown rice, avocado, black pepper, lime juice and coriander.
Video
Notes
- This is perfect for meal prep for the week, and will make around 4-5 portions.
- This would also make a great topper for nachos, or served in a wrap with avocado and salad.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
One comment
Jess
Have made this countless times & it is by far my fav vegan chilli recipe, always have a batch in my freezer!