Protein Packed Vegan Chilli

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Protein-Packed Vegan Chili

Yield: 8

Author: Rachel Aust

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1 tablespoon avocado oil
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• ½ jalapeno, minced
• 6 garlic cloves, minced
• 3 tablespoons chilli powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 5 Roma tomatoes, seeds removed and chopped
• 1 (794-gram) can crushed tomatoes
• 1 ½ cups tri-colored quinoa, rinsed
• 950 milliliters low-sodium vegetable broth
• 450 milliliters water
• 2 cups canned pinto beans, drained
• 1 cup canned black beans, drained
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons unflavored vegan protein powder
• Zest and juice of 1 lime
• ¼ cup chopped fresh cilantro

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, bell pepper, and jalapeno once the oil is hot. Sauté for 6-7 minutes or until the onion softens and lightly browns at the edges.
3. Add the garlic, chilli powder, cumin, and oregano. Continue to sauté for another 2 minutes, then add the chopped tomatoes and canned tomatoes.
4. Cook while stirring until the tomatoes start to break down a bit. Add the quinoa.
5. Pour in the broth and water. Scrape the bottom of the pot to release any flavorful bits, then add the beans, salt, and black pepper.
6. Bring the chilli to a boil, reduce it to a simmer, cover, and simmer for 30 minutes.
7. Stir in the corn, protein powder, and lime zest. The protein powder will thicken the chilli a bit.
8. Cover again and cook the chilli for 5 more minutes.
9. Remove the chilli from the heat.
10. Stir in the lime juice and cilantro, then serve.

Nutrition Facts

Calories

282

Fat (grams)

5

Carbs (grams)

50

Fiber (grams)

10

Net carbs

40

Protein (grams)

14

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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