Total Protein Chilli

0:50 m

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.

Start cooking ➞



For the recipe

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 ½ tbsp mixed seeds<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 medium sweet potato<item-todo-done><item-todo-done>300g extra firm tofu<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done>20g coriander leaves<item-todo-done><item-todo-done>200g curly kale<item-todo-done><item-todo-done> chilli flakes to taste<item-todo-done>


Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the recipe

<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 tsp chilli powder<item-todo-done><item-todo-done>2 tsp cumin<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>3 tbsp mixed seeds<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 medium sweet potato<item-todo-done><item-todo-done>600g extra firm tofu<item-todo-done><item-todo-done>0.5 tsp pepper<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>2 celery stick<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp cinnamon<item-todo-done><item-todo-done>2 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>2 x 400g can of black beans<item-todo-done><item-todo-done>40g coriander leaves<item-todo-done><item-todo-done>400g curly kale<item-todo-done><item-todo-done> chilli flakes to taste<item-todo-done>

Before you start

Preheat oven to 180°C | Large saucepan with a lid | Parchment lined baking tray | Medium saucepan | Kettle boiled

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

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

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

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

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)

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