Thanks to Neil for sending us this tasty vegan chilli. Packed with fibre and protein, this is a straight forward recipe that you can batch cook and use for a quick evening meal or even as a workday lunch, if you have facilities to heat it up (or a hot food flask).
Chilli is great for warming the cockles, especially in the winter months, so I will be trying this one out. Don’t forget to add your calories for rice or pittas, if you are adding them. A 50g dry weight portion of rice is 182 calories, or a wholemeal pitta is 145 calories, which still makes this a really economic meal for around the 400 calorie mark.
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Caribbean Chilli
- Total Time: 25 minutes
- Yield: 4 1x
Description
A Caribbean twist on a Mexican favourite
Ingredients
1 tablespoon cooking oil
500g mushrooms
2 or 3 peppers
4 salad tomatoes
5 teaspoon Dunn’s River all purpose seasoning
chilli flakes/powder (optional)
2 tablespoon tomato ketchup
2 tins kidney beans
1 big handful spinach (or equivalent frozen)
Water
Instructions
- Slice mushrooms, peppers and cut tomato into chunks
- Coat the veg in Dunn’s River seasoning and chilli flakes/powder
- Fry veg in oil for 5 or so minutes until the seasoning gets a bit sticky
- Add drained kidney beans and ketchup. Add a splash of water and simmer for 10 minutes
- Add a large handful of spinach and cook until wilted down
- Can serve with rice/pitta/jacket potato/sweet potato – just add the calories
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 260