Nutritious and tasty vegan chili recipe

 I have been cooking this dish for many years and I just couldn’t keep it to myself any longer! It is very easy to make (even beginners will succeed) and it tastes delicious! On top of that, it has a great nutritional profile – plenty of fiber, protein, Vitamin C and Vitamin A.

Ingredients

• 1 large onion
• 3 bell peppers
• 12 cherry tomatoes
• 6 gloves of garlic
• 1 tbs of macadamia oil
• 1 tube of tomato puree (200g)
• tinned chopped tomatoes (1,200g)
• kidney beans (400g)
• lentils (400g)
• black beans (440g)
• seasoning – I use oregano and powdered mojo picon, but you can add any spice or seasoning of your choice

Nutritional value per 1 serving (based on the ingredients listed above):

Calories: 286        Carbs: 47g          Sugar: 14.6g          Fiber: 13.8g      Protein: 16.6g      Fat: 1.6g (out of which 0.2g saturated)

One serving of my chili will provide you with plenty of beneficial vitamins and minerals, such as:

Calcium: 10.8%           Iron: 38%              Magnesium: 27.5%              Vitamin A: 46%     Vitamin C: 98.8%       Vitamin B-6: 8.1%

Serves: 8

Preparation time: 20 minutes

Cooking time: 60 – 80 minutes

Preparation

Drizzle the macadamia oil into the pan. When the oil is heated up, add the onion and stir. Start adding the chopped up garlic when the onion is starting to brown up. Then add the chopped tomatoes, puree, cherry tomatoes and seasoning. If you are using tinned beans and lentils, rinse them with warm water before adding them to the dish.

Stir the chili well and then add the last ingredient – the chopped bell peppers. Cook it on a low temperature for about 60-80 minutes.

Now you are ready to serve. I serve my chili with whole wheat spaghetti, fresh garlic and avocado.

I have one fresh portion of the chili on the day and I freeze the rest. On the days when I don’t feel like cooking, I have a nutritious meal at my fingertips :)

Enjoy!