This vegan high protein chili sin carne is a real fitness dish. Lots of magnesium and vitamin E from the beans ensure strong nerves and firm skin. The plant-based protein packets also provide zinc and metabolism-boosting B vitamins. Peppers and tomatoes are bursting with vitamin C, which promotes the absorption of plant-based iron in the body. With this recipe, you have the perfect companion to prepare and follow up your juice cleanse!
ingredients (3 portions):
100g red lentils
100g soy granules/ soy slices
1 handful of tomatoes
1 tin of kidney beans (250g)
1 tin of chunky tomatoes (400g)
1 tin of tomato puree (400g)
1 medium-sized onion
½ red bell pepper
1 tablespoon vegetable stock powder
1 tsp salt
1 tsp cumin
1 tsp pepper
Optional: tortilla chips
Preparation:
- Prepare the soy granules according to the instructions on the packet. Stir the vegetable stock into hot water and allow the soy granules to soak in it
- Heat some oil in a large pan and cut the onion and bell pepper into small cubes in the meantime
- Sauté the chopped vegetables in the hot pan and then add the swollen soy granules and lentils
- Wash the kidney beans and drain the corn. Add both to the pan along with the strained and fresh tomatoes
- Season everything well and add a little cumin, basil and soy sauce to taste
- Leave the vegan chilli sin carne to simmer for a further 15 minutes with the lid on at a low temperature
Nutritional values (per portion):
501 kcal
56g carbohydrates
37g protein
9,5g fat
Recipe video: