Vegan chilli recipe | Women's Running

Vegan chilli recipe

Vegan chilli recipe

This healthy chilli from Meridian incorporates a delicious helping of nut butter

A nutritious vegan chilli makes perfect refuel food. This one includes a scoop of almond butter for an extra hit of vitamin E and is super quick and easy.

Total Time: 35 minutes

Servings: 4

Total Time: 35 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 tbsp vegetable oil
  • 0.25 0.25 onion (finely diced)
  • 0.5 0.5 garlic cloves (crushed)
  • 0.5 0.5 carrots (finely diced)
  • 0.25 0.25 red pepper (deseeded and diced)
  • 0.25 0.25 tsp chilli powder (you can add more depending on how hot you like your chilli)
  • 0.5 0.5 tsp paprika
  • 0.5 0.5 tsp ground cumin
  • 0.5 0.5 tbsp tomato puree
  • 0.5 0.5 tbsp flour
  • 37.5 37.5 ml red wine (optional)
  • 100 100 g chopped tomatoes
  • 100 100 ml vegetable stock (550ml if you're not using the wine)
  • 0.5 0.5 tbsp Meridian Almond Butter Smooth
  • 200 200 g tinned green lentils (drained)
  • 100 100 g tinned pinto beans (drained)
  • 0.25 0.25 tsp cocoa

Method

  1. Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for 3-4 minutes, stirring regularly, until they start to soften. Add the carrots and pepper, stir well, put the lid on and cook for 8-10 minutes stirring occasionally.
  2. Sprinkle in the chilli, paprika and cumin and cook for a minute. Stir in the tomato puree then sprinkle over the flour, stir and cook for 1-2 minutes.
  3. Pour in the red wine, if using, and stir well. Add the tin of tomatoes and continue to stir as you add the stock.
  4. Bring to a simmer then stir in the almond butter, lentils, beans and cocoa. Season well.
  5. Leave the chilli to c0ok for 10 minutes, stirring occasionally, until the sauce has thickened.
  6. Serve with your choice of rice, nachos or tacos and avocado, salsa, coriander and lime.

Recipe courtesy of Meridian.

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