Recipe: Veggie Bean Chilli

I was tasked with trying to find some high protein vegetarian recipes for my clients and the blog. To be completely honest, I certainly felt daunted by the prospect; all my meals usually revolve around some sort of meat. I know that there are other sources of protein available but personally protein = meat. But I wasn’t one to be defeated and I have been researching and trying to find some inspiration and ideas to share with you!


First up, veggie chilli. Not the most original of concepts I know, but I am easing myself in gently! Teamed with a baked sweet potato and a dollop of cottage cheese, this meal packs a protein punch and is perfect for these colder evenings! The creaminess of the cottage cheese is in contrast to the spice and kick from the cayenne and pepper in the chilli. It is also a super cheap meal so great if you are on a budget.


I used a tin of mixed beans in a taco tomato sauce which I got from Tescos, if you use a regular tin of mixed beans then make sure to drain and wash them; then just add in some extra pasatta or chopped tomatoes to make up for it.

1/2 tsp Ground cumin
1/2 tsp Ground coriander
1/2 tsp Cayenne Pepper
Salt and Black Pepper
Quarter of a red chilli (more of less depending on your spice tolerance!)
1/2 teaspoon ready chopped garlic
1tsp Olive Oil
50g Red Pepper
50g Mushrooms
50g Red Onion
A handful of fresh coriander
100g Pasatta
100g tin mixed beans
low calorie cooking spray
1 regular sized sweet potato (150-200g)
60g Reduced Fat Cottage Cheese


How to?
1) Preheat the oven to 180 degrees, prick your potato with a fork a few times, spray with cooking spray, sprinkle with salt and pepper; wrap in foil and then pop straight onto wire rack in the oven for about 45minutes or until soft all the way through.
2) Chop the pepper, onion and mushroom into small chunks. Cut the stalks away from the coriander leaves and chop finely.
3) In a pan, heat the oil and then add the pepper, onion, mushroom and garlic and cook for about 5 minutes.
4) Add the spices, chilli and coriander stalks and then cook for a further 5 minutes or until vegetables have softened a little.
5) Add the beans (in the sauce) and passata. Give it a good stir and then add a glug of hot water.
6) Bring to the boil and then reduce the heat to simmer for about 25-30minutes.
7) Keep and eye on it and add any extra water if needed to make sure doesn’t dry out.
8) Check potato is cooked through, half it, add your chilli, top with the cottage cheese and then garnish with some of the coriander leaves and any extra chilli or grated cheese if you like!
I also served mine with a side of spinach and broccoli of course!


Nutritional Info:

Calories: 469
Protein: 29g
Carbs: 66g

Do you have any favourite vegetarian meals which you would like to share? I have a couple more up my sleeve I think, but they just need road testing first!!

Love Abi xxx

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