A flavourful chilli packed with protein and fibre!
I’m always on the lookout for fast, high protein and diverse meals.
This chilli ticks all those boxes, pair it with whole grains for a complete protein.
Left over portions go great on a jacket potato, over nachos, in stuffed peppers or over potato wedges.
Prep time: 15 min Cook time: 40 min
Total time: 55 min
Ingredients
1 Dash Lemon
1 med Red Onion, finely chopped
2 Tsp Frozen Garlic (or 2 cloves fresh)
1 Red Pepper
2 Tsp Cayenne Pepper
1 Tsp Ground Cumin
1 Tsp Ground Cinnamon
2 Tins Chopped Tomatoes
1/2 Tin Chickpeas
1/2 Tin Red Kidney Beans
1/2 Tin Black beans
1 Small Tin Sweetcorn (160g)
For the sour 'cream'
1 Cup Cashews
90ml Water
1 Tbs Lemon Juice
1 Tsp Apple cider vinegar
1 Pinch Salt
Method
Soak cashews in boiling water
Sauté the onion and the garlic over medium heat until soft and translucent, about 5 minutes.
Add the red pepper and sauté until soft, roughly another 5 minutes.
Now add the chopped tomatoes and increase the heat to medium-high.
Drain and rinse the beans then add them to the pot, along with the Cayenne pepper, ground cumin and ground cinnamon. Season with salt and pepper then simmer for 15 minutes.
Taste and season again if needed.
Drain and rinse the cashews then place in the blender.
Add the Water, lemon, vinegar and salt to the cashews and blend until very smooth. you may have to scrape the sides and repeat the blending to fully achieve a sour cream texture*.
Serve your chilli with your side of choice (I highly recommend baked sweet potato or a basmati and wild rice mix)
Pour your sour cream over the top and enjoy!
*The sour cream is better if left in the fridge to chill before serving.
Nutrition
Cal: tbc
Carbs: tbc
Fat: tbc
Protein: tbc
Mention-able Micro's:
תגובות