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+ servings

Vegan Chilli

  • Prep Time
    5 MINS
  • Cook Time
    27 MINS
  • KCals 305
  • Carbs 41G
WW Points
  • 5 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 2 medium onions finely chopped
  • 1 medium red pepper finely chopped
  • 3 garlic cloves minced
  • 300 g mushrooms sliced
  • 2 tsp chilli powder
  • 2 tsp paprika
  • 2 tsp onion granules
  • 1 tsp mustard powder
  • 1 tsp ground coriander
  • 1 vegetable stock cube dissolved in 200ml boiling water
  • 400 g tinned green lentils drained
  • 400 g tinned black beans drained
  • 400 g tinned kidney beans drained
  • 340 g tinned sweetcorn drained
  • 500 g passata
  • 400 g tinned chopped tomatoes
  • 2 tbsp Henderson's Relish
  • 1 tbsp balsamic vinegar
  • 2 tbsp Marmite
  • 2 tbsp tomato puree
  • low calorie cooking spray
  • salt and pepper to taste

Instructions

  1. Spray the saucepan with low calorie cooking spray. Add the onions, pepper and garlic and sauté over a low heat for 5 minutes until the onions have softened.

  2. Add the mushrooms, chilli powder, paprika, onion granules, mustard powder and coriander to the pan and gently fry for two minutes until the mushrooms have softened.

  3. Add the stock, lentils, black beans, kidney beans, sweetcorn, passata, chopped tomatoes, Henderson's Relish, balsamic vinegar and Marmite. Stir well and simmer over a low heat with the lid off for 20 minutes until the chilli has thickened.

  4. Stir in the tomato puree and season with salt and pepper to taste. Serve on its own or with the side of your choice.