EIWITRIJK RECEPT · FASE 2 · DINER

Chilli sin carne with beans

Plant-based chilli with beans and soya for Phase 2: a touch of pulses, plenty of protein and spicy warmth.

45 min totaal 4 porties 380 kcal p.p. 32 g protein

This chilli sin carne with beans proves that plant-based is anything but boring. Soya mince, a modest portion of kidney beans and sweet paprika melt together in a spicy tomato sauce with cumin and smoked paprika powder. A steaming pan full of flavour that no one would recognise as a diet dish.

In Phase 2, there's room for a few more carbohydrates, and this chilli uses that space wisely. The beans and soya mince together provide a substantial protein portion that keeps you satisfied, whilst the pulses sit perfectly within Phase 2 limits. So you eat high-protein and plant-based within your protein diet, with enough fibre and substance for a contented feeling after the meal.

Lovely with a spoonful of low-fat quark, some fresh coriander or a few slices of avocado on top. A fresh salad alongside completes the plate.

Zo maak je het

  1. Fry the onion and garlic until golden in olive oil.
  2. Add the pepper and fry for a couple of minutes.
  3. Stir through the soya mince, spices and tomato puree.
  4. Add the tinned tomatoes and kidney beans.
  5. Simmer gently for 20 minutes until the sauce is thick.
  6. Season with pepper and salt, then serve warm.

Bewaren

Store the chilli cooled in a sealed container in the fridge for up to 3 days. The flavour only gets fuller after a day. Freezing works for up to 3 months.

Variatietips

Replace the kidney beans with black beans for a different bite. A square of dark chocolate in the sauce gives a surprising deep, rounded flavour.

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