Welcome to the first official Plant Sourced recipe! For anyone who missed it, it’s a new series I’m starting in 2020 focused on vegan nutrition. The theme for January is protein, and today’s recipe is a high protein vegan chilli. Dishes like these are so easy to make, and bulk up to have even more protein sources if you wanted.
Ingredient Choices & Nutritional Information
This chilli recipe is made up of three protein sources – black beans, kidney beans, and red lentils. The variety of sources is not only to increase the amount of overall protein in the dish but to add a wider variety of vitamins and minerals too.
Per serving, the chilli alone, without the quinoa provides an impressive 18g fibre per serving. It also contains 100% of the RDA of B1, just under 50% of B6, your full daily amount of vitamins A &C, as well as a third of your daily iron. All for 355kcal a serving.
Protein
You may recall that I said in my protein sources post that each recipe in this series would have at least 25g of protein per serving. The chilli alone has 18g per serving, which is why I opted to serve mine with some quinoa, which brings the total to 25.3g protein per serving. Alternatively, you could serve it with rice, bringing the total to 23g.
High Protein Vegan Chilli Recipe
This recipe is gluten free, dairy free, nut free, soy free and vegan.
High Protein Vegan Chilli Recipe
A hearty bean and lentil high protein vegan chilli recipe, served with quinoa to ensure a variety of protein sources, vitamins and minerals.
Ingredients
Chilli
- 1 tbsp sunflower oil or sub fry spray
- 1 small red onion diced
- 4 cloves garlic finely chopped
- One medium carrot roughly chopped
- 1 red/ orange pepper roughly chopped
- 1 can chopped tomatoes
- 2 cups vegetable stock
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- ¼ cup red lentils
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli powder
- Pinch of nutmeg
Quinoa
- 150 g dry quinoa
- 450 ml 1 3/4 cups vegetable stock
- Pinch of cumin
Instructions
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Heat a large heavy based pan on a low to medium heat then add the oil. Once the oil is hot, add the onions and garlic. Cook for 3 minutes, stirring occasionally.
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Then add the spices. Stir to combine and cook for one minute before adding the carrots and pepper. Cook for a further 5 minutes, then add the lentils, vegetable stock and chopped tomatoes. Bring to the boil then reduce to a low simmer for approximately 20 minutes until the lentils are almost cooked and the sauce has thickened.
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At the point you add the lentils and stock, start cooking the quinoa. Add the dry quinoa to a saucepan, add the vegetable stock and quinoa and bring to the boil, uncovered. Once boiling, cover the pan and reduce to a simmer for 15 minutes until the water has gone and quinoa is cooked. Set aside for 10 minutes then fluff the quinoa up with a fork before serving the quinoa with the chilli.
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Add the drained and rinsed beans and cook for a further 5 minutes before serving.
Serve and enjoy!
Recipe Notes
Nutritional information for the chilli without the quinoa. 540 kcal per serving including the quinoa.
Would you serve yours with the quinoa or rice?
Until next time,
Sophie
We eat chilli a lot in our house so this one sounds like a twist I’ll try x
My husband loves it when I make chili. He knows I love coming up with new chili recipes. I can’t wait to try your High Protein Vegan Chili Recipe. I’ve never tried quinoa in my chili before but I am looking forward to it.
This sounds delicious (and so healthy). I cant wait to try it
Ooh! Love this recipe definitely trying it this week for dinner, thank you!
I actually want to start testing out some new vegan recipes this year so will definitely mark a lot of your recipes and this one looks so tasty too!
Ayse x
I’m saving this one, I love a good chilly but I never tried one with lentils too. Must be great, can’t wait to try it!
This sounds absolutely divine! I’m only starting to come around to quinoa, I don’t know why but I always struggled with it. I also love that the nutritional element is one of the core details of this post. As someone who occasionally pays attention to RDA, it’s nice see this clear in the text. Not to mention for anyone transitioning into veganism, no need to worry about missing out on some vital nutrients.
This sounds super yummy and a perfect recipe for the Winter months when it is cold outside!
I like easy recipes as I am not a great cook! Thank you for sharing Sophie, it sounds really yummy! Xx
this looks so tasty, even though I usually avoid chilli as I can’t do spicy food, haha!
Hope that your week is going well 🙂 It’s a busy week here as it’s my first week back at work after the Christmas break! I’ve got what I wore for Christmas up on the blog now.
I’m not usually much of a chilli person but this one looks really great! I love that you get so much protein just from beans and lentils!
Ooo! Now you’re talking! I’ve been brought up with spicy meals so a chilli recipe like this sounds perfect. I need more protein in my diet!
Daisy xoxo
This is so perfect I have been looking for a vegan chili recipe for days!! Thank you for this
I love chilli it’s one of my all time favourite meals but I’ve never actually tried to make it myself so I’ll definitely be following this recipe! X
I love the sound of this recipe Sophie! Looks really yummy and it’s proper comfort food! x
Lucy | http://www.lucymary.co.uk
This recipe looks amazing! Thanks so much for sharing, I will have to try it out!
This sounds delicious! We’re big chilli eaters in our house, so I’ll definitely have to give this one a try. It’s been too long since I tucked into a vege chilli.
I used to LOVE chilli but I haven’t had it in years. I’m starting a new exercise programme and trying to lose a bit of weight so I’m looking for some high protein recipes so I’ll definitely be saving this! x
I like chili and this plate look so delicious. Thank you for sharing recipe. I will try it.
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This looks so good, I love chilli!! Have decided to give up meat again, so I’ll be trying lots of different recipes, will have to give this a go!! x
I’m not really a fan of chilli but I should try this recipe x
I can’t wait to make this! Chilli is one of my favourite ever meals xx
Tiffany x http://www.foodandotherloves.co.uk
Oh wow, this is perfect for cold winter evenings. I’ll make a double batch and save some for the next day. Enjoy your weekend xx
I love chilli so I know I’d adore this vegan chilli recipe. I’m looking to eat more plant-based meals moving into 2020, so I love browsing your website for fun, new and tasty recipes. Thanks for sharing, this one sounds amazing!
YUMMMM, made this today leaving half for tomorrow and this is so so good, highly recommend!
Just made this recipe today. It definitely delivers. It’s spicy, but not too spicy and it’s very meaty despite being vegan.
I was looking for a high protein vegan chilli for awhile, so I am pleased with the high protein score (18g alone). This one is a keeper.