Anyone familiar with Canadian winters knows how cold it can get and this year is even colder than usual (-40c with windchill last night!). Today was my shopping and meal prep day and after all of this cold weather the hubby and I wanted something warm, protein packed and healthy. We decided on Chilli and I wanted to play with my usual recipe, it turned out AMAZING!
V+          Makes: 5 servings          Cook time: 1 hour
Ingredients
- 1 tbsp vegetable oil
- 3 small onions chopped
- 2-4 crushed garlic
- 1 leek cut in half then sliced thinly
- 2 celery stalks sliced thinly
- 1 red pepper chopped
- 6 sun-dried tomatoes, chopped to the size of a penny
- Jalapeño, seeded and finely chopped (optional)
- 1 cup vegetable stock
- 1 cup lentils, rinsed
- 1-3 tsp chipotle seasoning
- A dash or cumin, coriander, paprika and pepper
- 1/2 cup of red wine
- 2 28oz can of diced tomato’s
- 1 can of kidney beans
- 1 can of black beans
Directions
- Sauté onions and garlic in a big pot with the lid on until slightly translucent
- Add the leak and celery and cook for a couple of minutes (you may need to add a splash of water if the pot is getting dry)
- Mix in the red pepper, sun-dried tomatoes and jalapeño if using and cook for another 3 minutes
- Add rinsed lentils, vegetable stock, seasoning and spices. Cover with the lid for 5 minuets
- Mix red wine, tomato’s and beans
- Let cook uncovered for about 10 minutes
Nutrition per serving
Calories:266
Protein:11g
Carbohydrates:42g
Fat:4g
- Serve with 1 pita or 1/2 cup cooked quinoa (+ 6g protein for both)
- If you prefer a milder taste than others eating the chilli add 1 small avocado and eat it with the chilli (this is what I do, my man likes it spicy!)
