Why I’m obsessed with Vegetarian Chilli:
This vegetarian chilli is one of my all-time favourites because of the minimal prep work needed resulting in such a hearty, healthy and versatile dish!
I always recommend that my clients have protein with every meal, and I’ve found that it’s challenging sometimes to do so! But, if you have this vegetarian chilli on hand, and you add a couple of big spoonfuls to your meal, your protein needs are instantly sorted!
Our gut bacteria loves beans. So enjoying this dish satisfies your taste buds and your gut’s needs.
It can be eaten as is or with mashed potatoes, boiled potato, rice, quinoa, in tacos… or pretty much anything really! You can even increase the amount of stock you use, double it up and enjoy this dish as a bean soup.CLICK HERE TO DOWNLOAD THE RECIPE
Vegetarian Chilli Ingredients:
- 4 garlic cloves
- 1 red onion
- 2 cans red kidney beans
- 1 can chickpeas
- 2 cans black beans
- 2 cans tomatoes
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 1/2 tablespoon Italian herbs
- 1 teaspoon smoked paprika
- 3 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Set your crock-pot/ slow cooker on low setting.
Dry fry onions and garlic in a pan, adding veg stock as
Add beans, tomatoes, vegetable stock and spices together
with fried onion. Add garlic and coconut milk and stir well.
Garnish with fresh herbs like diced chives, parsley or
Serve with quinoa or rice of choice.
Just because you’re plant-based, doesn’t mean you can’t enjoy a good chilli bowl. This bowl is filled with flavours, aromas, spices, and feel-good sensations. You can also reap the amazing benefits of chilli like its anti-inflammatory properties. As well as how it speeds up your metabolism.CLICK HERE TO DOWNLOAD THE RECIPE
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