Caribbean Chilli

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


  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

A Caribbean twist on a Mexican favourite


Ingredients

Scale

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

  1. Slice mushrooms, peppers and cut tomato into chunks
  2. Coat the veg in Dunn’s River seasoning and chilli flakes/powder
  3. Fry veg in oil for 5 or so minutes until the seasoning gets a bit sticky
  4. Add drained kidney beans and ketchup. Add a splash of water and simmer for 10 minutes
  5. Add a large handful of spinach and cook until wilted down
  6. Can serve with rice/pitta/jacket potato/sweet potato – just add the calories
  • Prep Time: 10
  • Cook Time: 15

Nutrition

  • Calories: 260

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