How to Make Healthy Vegetarian Chilli

by Lisa Brigham

A healthy veggie chilli to eat for dinner or for quick and nutritious packed lunches. High in protein to keep you full and super tasty! It is a key secret to my weight loss and weight maintenance :)

Supplies

  • 1 Egg plant
  • 1 Red onion
  • 2 Spring onions
  • 1 Can Mexican Bean mix
  • 1 Red pepper
  • 2 Garlic cloves
  • 5 Milliliters Fry light spray
  • 1 Teaspoon Cajun spice
  • 1 Teaspoon Aromat Shake
  • 1 Teaspoon Can chopped tomato
  • 1 ½ Tablespoons Tomato Paste Concentrate
  • 2 Teaspoons Brown sugar
  • 1 Teaspoon Lime
  • 1 Part Water
  • Instructions

    Step 1

    Wash and chop fresh vegetables

    Step 2

    Step 3

    Brown onions (red and spring onions) with garlic in a little bit of Fry Light (1 calorie cooking spray)

    Step 4

    Step 5

    Step 6

    Once these are lightly cooked (soft but still crunchy) add 1 chopped red pepper!

    Step 7

    Step 8

    Leave to brown then stop from sticking by adding a squeeze of lime. This is called de-glazing! It adds flavour and keeps the base of the chilli 'lubricated' :)

    Step 9

    Step 10

    Stir then add chopped and washed egg plant. Don't worry if it has started to go brown after the chopping, this is just the egg plant's way!

    Step 11

    Step 12

    Step 13

    Then after five minutes, are the tinned chopped tomatoes. Don't stop gently stirring! Turn down the heat to simmer after this to stop from splattering :)

    Step 14

    Step 15

    Mmmmm looking good - but not quite finished...

    Step 16

    Step 17

    Step 18

    Step 19

    Add concentrated tomato paste here, don't stir in until the water is added (really quickly!)

    Step 20

    Step 21

    Now time to add a tin of mixed beans. You can use kidney beans or pinto beans if you can't get mixed. Asda's mixed Mexican beans are the best!

    Step 22

    Step 23

    Now after stirring, add spice to taste. Keep adding lime juice as you go along!

    Step 24

    Step 25

    Step 26

    Now one last ingredient - brown sugar! It helps reduce the acidity of all that tomato and brings out flavour.

    Step 27

    Step 28

    Simmer for a further 10-12 minutes...

    Step 29

    Step 30

    Leave to cool then warm up later! Mine is used for packed lunches for the office. Heated up then put on a bed of fresh, raw baby spinach and chopped cucumber! Mmmmmmm, noms!

    Step 31