Lentil & Bean Chilli

Tuck into a meatless version of a classic; hearty, warming chilli for a meal full of flavor. This post-workout meal packs on the carbs to help replenish glycogen after an intense training session, while the high protein from beans and lentils serve as excellent muscle recovery aids for quick repair. Recipe serves 4.


𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦


• 250 grams kidney beans

• 175 grams red lentils

• 1 shredded onion

• 1 shredded red pepper

• 2 garlic cloves

• 1 tbs chili powder

• 2 tbs fajita spice

• 3 tbs tomato paste

• 2 tbs Balsamic vinegar

• 800 ml veggie stock

• Salt and pepper to season


𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡


In a hot pan add 1 tbs of olive oil, the shredded onion and red pepper together. Cook until onions are bit brownish, stirring frequently.


Rinse the kidney beans and add to the pan along with the lentils, chili powder, fajita spice, balsamic vinegar, and tomato paste. Stir well then top off with the veggie stock.


Leave to simmer for 45 minutes until all the flavors have blended together and deepened. Serve with brown or basmati rice. Garnish with a sprinkle of chopped coriander.


𝑵𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒗𝒂𝒍𝒖𝒆𝒔 𝒑𝒆𝒓 𝒔𝒆𝒓𝒗𝒊𝒏𝒈 (1.5 𝒄𝒖𝒑 𝒐𝒇 𝒄𝒉𝒊𝒍𝒍𝒊)


386 Kcal / Carbohydrates 57g / Proteins 25g / Fats 6.5g

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