Want a low-calorie dinner that’s ready in 20 minutes? Look no further than this vegan chilli con carne! The 18grams of protein per serving will keep you feeling full for a long time and easily keeps in the fridge for a few days.
Ingredients (to serve 4)
1 large fresh red chilli
Chilli sauce or flakes
1 pint of vegetable stock1 can (400g) of chopped tomatoes
1 can of cannellini beans
1 can of kidney beans
200g sweetcorn (frozen)
salt and pepper
Parsley and Oregano
Mix chopped onion and chilli together in a frying pan and heat until cooked (this should take about 5 minutes and the onion should be slightly brown).
Add the tinned tomatoes, the vegetable stock, the chilli flakes and any other spices (such as parsley and oregano). Simmer for 2-3 minutes.
Add the cannellini and kidney beans and allow to simmer for 10 minutes or until soft.
Serve with rice or potatoes!
Why is it good for you?
High fibre, low GI, high satiation levels, low calorie…
Plus per serving: (without rice)
Fat:6gSaturated fat: 0.5g
Significant quantities of: Fiber, B and C vitamins, Folate, phosphorus, Thiamin and Zinc.