Total Protein Chilli
- Simple
- 0:50 m
- 18 ingredients
This is our super tasty protein packed plant-based recipe for a total protein chilli. It's really healthy but doesn't compromise on any flavour and did we mention, it's packed full of protein? The perfect post gym plant-based meal.
Serves: 2
Ingredients
For the recipe
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 ½ tbsp mixed seeds
- 1 tbsp olive oil
- 1 medium sweet potato
- 300g extra firm tofu
- ¼ tsp pepper
- 1 red onion
- 2 garlic cloves
- 1 red chilli
- 1 celery stick
- 1 red bell pepper
- ½ tsp salt
- ½ tsp cinnamon
- 1 x 400g can of chopped tomatoes
- 1 x 400g can of black beans
- 20g coriander leaves
- 200g curly kale
- chilli flakes to taste
Before you start
Preheat oven to 180°C | Large saucepan with a lid | Parchment lined baking tray | Medium saucepan | Kettle boiled
Step 1
First, bake the sweet potato and prepare the tofu
- Wash the sweet potato, put on a lined baking tray, place in the oven and cook for 40-45 mins until tender
- Once cooked through, remove from the oven and set aside
- Line a plate with kitchen paper, place the tofu on the plate and cover with more paper towels
- Place a weight on top of it and leave for at least 30 minutes
- Once the tofu has been pressed, crumble into a bowl with your fingers and set aside
Ingredients
- 1 medium sweet potato
- 300g extra firm tofu
Step 2
Peel, mince and dice
- Peel and mince the red onion and garlic
- Mince the red chilli
- Finely slice the coriander stalks
- Dice the celery and pepper
- Drain the black beans and rinse them
- Remove the stem from the kale and slice into bite sized strips
- Pick the coriander leaves and roughly chop
Ingredients
- 1 red onion
- 2 garlic cloves
- 1 red chilli
- 1 celery stick
- 1 red bell pepper
- 1 x 400g can of black beans
- 20g coriander leaves
- 200g curly kale
Step 3
Cook the chilli
- Put a large saucepan on the hob, add the olive oil and warm over a medium heat
- Add the onions to the pan and stir for 3 minutes
- Add the garlic, red chillies, celery, red pepper and kale stem to the pan and stir for a further 5 minutes
- Add the crumbled tofu, salt, pepper, chilli powder, cumin, smoked paprika, cinnamon to the pan and stir everything together well
- Stir the chopped tomatoes and black beans into the pan, stir everything into the sauce, reduce the heat to a very gentle simmer, put the lid on and leave to simmer for 15 minutes
Ingredients
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp pepper
- ½ tsp salt
- ½ tsp cinnamon
- 1 x 400g can of chopped tomatoes
Step 4
Blanch the kale
- Whilst the chilli is cooking, boil the kettle and fill a medium saucepan with boiling water, season well and place over a high heat to bring back to the boil
- Add the kale and blanch for approx 1-2 minutes to soften
- Remove the kale from the pan, pat dry with kitchen paper, drizzle with olive oil, sprinkle with chilli flakes and set to one side
Ingredients
- 1 tbsp olive oil
- chilli flakes to taste
Step 5
Serve and enjoy
- After 15 minutes, remove the chilli from the heat and stir through the coriander leaves
- Serve half of the chilli with the sweet potato and blanched spicy kale, sprinkle with mixed seeds and eat immediately
- Save the rest of the chilli in a tupperware to make tacos later in the week (you can also save any leftover kale to serve as an added side for other meals)
Ingredients
- 1 ½ tbsp mixed seeds