high protein three bean chilli

This is a beaut of a recipe!  Every vegan should have a 'go to' three bean chilli and this one really hits the spot; it is hearty, warming and filling.

 

Enjoy this delicious high protein, low calorie and low fat three bean chilli loaded on top of a baked sweet potato, with a side of our guacamole and moreish chile con queso.  That is what we call the perfect healthy vegan dinner!

 

ingredients

 

2 tbsp coconut oil

3 onions, diced

10 cloves of garlic, minced

3 carrots, finely diced

2 peppers, diced (red, orange or yellow)

6 tbsp tomato puree

3 red chillies, finely diced

3 tsp cumin, ground

3 tsp coriander (dried seeds), ground

2 tsp smoked paprika

5 tins of chopped tomatoes

700g tomato passata

3 tsp coconut aminos

2 tins of kidney beans

2 tins of other beans (e.g. pinto)

Fresh coriander

 

 

Prep:  10 minutes

Cook:  40 minutes

Serves:  10

 

1.  Heat the coconut oil in a large saucepan and fry the onion and garlic over a medium heat until the onion has turned translucent - around 5 minutes.

 

2. Add the carrots and peppers and fry for 8 minutes.

 

3. Add the tomato puree, chillies and spices (cumin, ground coriander and smoked paprika) and fry for 2 minutes.

 

4. Add the tinned tomatoes, passsata and coconut aminos and simmer for 15 minutes.

 

5. Add the beans, season and simmer for 10 minutes.

 

6.  Top with fresh coriander on serving.

 

our promise

100% Organic - Vegan - Natural

 

If you don't love it, we'll give you your money back

 

We donate 20% of our profits to charities that share our beliefs

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