Veggie Chilli

Today’s fake-away is another of my favourite cuisines, a classic Tex-Mex dish that is both comforting and filling, whilst also staying under 500 calories with sides! This recipe is great to make up in a large batch and can easily be portioned up into food containers with some microwave rice for work lunches or a quick tea. I’ve added some tortilla chips and a dollop of natural yogurt to my chilli, but you can top with anything you like from sour cream to guacamole.

If you like things on the milder side, just use 1 chilli instead of 2!

Serves 6

veggie chilli steps.JPG


  • 500g soya mince/ Quorn mince
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 2 red onions, chopped
  • 2 large chillies, finely chopped
  • 4 garlic cloves, crushed
  • 2 tins of chopped tomatoes
  • 1 tin of kidney beans, drained and rinsed
  • 2 tbsp tomato puree
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Salt & pepper


  1. Fry the peppers, onions and chilli over a medium heat in the oil, salt and pepper for 5 minutes until softened.
  2. Add the spices, garlic and tomato puree and cook for another 2 minutes, stirring frequently.
  3. Stir in the chopped tomatoes, kidney beans and soya mince and simmer for 25 minutes, stirring occasionally and topping up with water so that all the ingredients are covered as the liquid evaporates.
  4. Boil for another 5 minutes without topping up with water to thicken the sauce.
  5. Serve with wholegrain rice, a small handful of tortilla chips and a dollop of 0 fat yogurt.


  • Only 484 calories!
  • 24g protein
  • 15g fibre (half your recommended daily intake)

veggie chilli nutrition

(Macros are for 1 serving of chilli, 125g cooked wholegrain rice, 15g lightly salted Doritos and 20g 0 fat natural yogurt)

One Comment Add yours

  1. looking very tempting !


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