A delicious chili con carne is perfect for a hearty lunch or a cozy dinner.
This vegetarian alternative to the classic meat chili is packed with protein and can be adapted to suit your tastes. You can make it as spicy or as mild as you want. Feel free to add any vegetables that are not starchy.
The whole family can enjoy this dish with delicious vegetables, brown rice (or wholemeal bread for the children).
- Extra virgin olive oil, 1 tbsp
- 1/2 onion, diced
- Two celery sticks thinly sliced
- Half a courgette, cut into small pieces
- Red pepper, cut into small pieces: 1/2 red pepper
- 1 tsp cumin ground
- 1 x 400g can black beans, rinsed & drained
- One 400g can of chopped tomatoes
- 1 tsp paprika ground
- Sea salt
- Fresh parsley
- 1 tsp dried chili flakes
- Two minced garlic cloves
- 100 g plain Greek yogurt total fat
- Pour the olive oil into a pot over medium heat. Add the garlic and onion, and cook, stirring frequently, for about 5 minutes.
- Cook the celery and courgette for another 5 minutes or until soft.
- Add the cumin, chili flakes, and black beans (with their juices) next.
- Stir occasionally as you bring the mixture to a rolling boil, then reduce the heat, cover and simmer on low for 25-30 min. If the mixture thickens or begins to catch, you may need to add water.
- In a small bowl, combine the Greek yogurt with a pinch of paprika, sea salt, and a dash of paprika.
- Serve the vegetarian chili con carne hot in a bowl and top with Greek yogurt and parsley. Enjoy! Feel free to use extra chili if you want it to be spicier.
- Keep leftovers in the fridge for up to three days. Serve with yogurt and parsley after heating.
- You can freeze for up to two months. Before serving, defrost the food and reheat it.
- Cook in bulk and freeze portions to make a quick meal.
- Brands will vary in the drained weights of their tinned products and the calories they contain. This recipe uses approximately 117g (4 oz) of drained tinned beans. 117g (4oz) with 108 calories.