An easy, high protein, meal prep option for those who like to switch things up. This vegetarian chilli can be served 3 ways: as nachos, burritos and a cauliflower rice bowl. Say goodbye to boring meal prep! This recipe can easily be made vegan. Just replace the cheese with vegan cheese and use coconut yoghurt instead of sour cream.
Watch how to make vegetarian chilli
- 2 tbsp olive oil
- 1 large onion, diced
- 6 garlic cloves, crushed
- 2 Jalapenos, sliced
- 1 can red kidney beans (400g)
- 1 can black beans (400g)
- 1 can corn (400g)
- 1 can cannellini/white beans (400g)
- 1 can chickpeas (400g)
- 2 cans diced tomato (800g)
- 1 can vegetable stock (400ml)
- 2 tbsp cumin powder
- 2 tbsp coriander powder
- 1 tbsp paprika
- 1 tsp chilli powder
- Salt to taste
- Guacamole to top
- Sour cream/coconut yoghurt, to garnish
- Cheese, to garnish
- Coriander, to garnish
- On medium heat, add 2 tbsp of oil to a large pot and add the onions. Sautee for a couple of minutes and then crush 6 garlic cloves into the pot and add the Jalapenos.
- Sauté for a few minutes, till the onions are soft and have started to brown.
- Add the spices and mix. Let it cook for a minute. This will toast the spices and release all the flavour and aroma.
- Deglaze the pot with the tomatoes and then add in the beans. Mix well.
- Add the stock in. How much you add depends on how thick or soupy you want the chilli in.
- Cover and let it simmer on low heat for 10 to 15 minutes. In that time, the beans would have cooked down and the flavours would have come together nicely.
- After 10 to 15 minutes, take the lid off and see if you're happy with the consistency. I usually prefer my chilli thicker, so I will leave to cook uncovered for another 10 to 15 minutes, till the sauce has thickened up.
- Add salt to taste.
- Top with guacamole, cheese, sour cream and coriander. You can also use the chilli and serve it as nachos, as a burrito or as a cauliflower rice bowl.