Veggie protein chilli

A protein packed vegan chilli, perfect after a run or gym workout. This easy supper is simple to make and freezable if you want to batch cook

PREP 12 mins
COOK 55 mins


  • calories 658
  • carbs 88
  • saturated fat 2
  • sugar 32
  • protein 25
  • fat 17
  • fibre 23
  • salt 1.1


1 tbsp olive oil
½ onion, finely chopped
½ red chilli, finely chopped
1 garlic clove, finely chopped
1 small sweet potato, peeled and cut into chunks
½ tsp cumin
½ tsp paprika
½ tsp cayenne pepper
½ tsp cinnamon
400g can mixed beans
400g can chopped tomatoes
1 lime, juiced, to serve
cauliflower rice, to serve


  1. Heat the oil in a large saucepan and add the onion, chilli and garlic and cook without colouring for 1-2 mins. Tip in the sweet potato, spices and some seasoning, then pour in the beans and chopped tomatoes. Fill one of the empty cans with water and add to the pan, then bring to the boil and turn down to a simmer.
  2. Cook for 45-50 mins or until the sweet potato is soft and the sauce has reduced – add some water if the sauce looks a bit thick. Stir through the lime juice, season to taste and serve with cauliflower rice.