Veggie protein chilli

Veggie protein chilli

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(8 ratings)

Prep: 12 mins Cook: 55 mins


1 after training or 2 otherwise

A protein packed vegan chilli, perfect after a run or gym workout. This easy supper is simple to make and freezable if you want to batch cook

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving (serves 1)

  • kcal658
  • fat17g
  • saturates2g
  • carbs88g
  • sugars32g
  • fibre23g
  • protein25g
  • salt1.1g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 1 small sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • ½ tsp cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp cayenne pepper
  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 400g can mixed beans
  • 400g can chopped tomatoes
  • 1 lime, juiced, to serve



    The same shape, but smaller than…

  • cauliflower rice, to serve


  1. Heat the oil in a large saucepan and add the onion, chilli and garlic and cook without colouring for 1-2 mins. Tip in the sweet potato, spices and some seasoning, then pour in the beans and chopped tomatoes. Fill one of the empty cans with water and add to the pan, then bring to the boil and turn down to a simmer.

  2. Cook for 45-50 mins or until the sweet potato is soft and the sauce has reduced – add some water if the sauce looks a bit thick. Stir through the lime juice, season to taste and serve with cauliflower rice.

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Comments, questions and tips

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Emily Pearce's picture
Emily Pearce
15th Sep, 2019
Perfect chilli very satisfied, cinnamon undertone left sweet and sumptuous taste but fiery chilli kick very nice .... perfect one for the kids
Irene Semple's picture
Irene Semple
19th Aug, 2019
Cooked for the second time. Smells amazing. Second time doubled veg., but not the liquid. It’s worked really well. I also put the mixed beans in right at the end, as tin said not to boil. Good for freezing.
Emma Cops's picture
Emma Cops
3rd Feb, 2020
How many portions does this make?
CassieBest's picture
4th Feb, 2020
Hi Emma, This recipe makes 1 generous portion, or 2 smaller portions. We are currently amending the nutrition to make this clearer. Cassie (Senior Food Editor, BBC Good Food)
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