Vegan Chilli

Vegan Chilli Calories/Macros: 464 kcal 37g Protein 70g Carbohydrate 4g Fat Ingredients: 150g vegan mince (such as soy or pea protein-based) 40g cup dried lentils (any variety), rinsed and drained 1/2 small onion, diced 1 clove garlic, minced 1/2 small red bell pepper, diced 1/2 can (200g) diced tomatoes 1/2 can (200g) kidney beans, drained and rinsed 250ml vegetable broth 1 tablespoon tomato paste 1/2 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper to taste Low-calorie cooking spray Method: • Heat a small pot or saucepan over medium heat and coat with cooking spray. • Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté for 3-4 minutes, or until the vegetables are softened. • Add the vegan mince to the pot and cook for another 2-3 minutes, breaking it up with a spoon as it cooks. • Stir in the dried lentils, diced tomatoes, rinsed kidney beans, vegetable broth, tomato paste, chili powder, ground cumin, and paprika. • Bring the chilli to a simmer, then reduce the heat to low. Cover and let it cook for about 20-25 minutes, stirring occasionally, until the lentils are tender and the chilli has thickened. • Season with salt and pepper and serve. Customisation Ideas: This one is super easy to make in bulk, so why not double or triple the quantities and make dinner for the next few days. To increase the calories, serve it with some rice or top with some (vegan) cheese.