Veggie Protein Chilli with Cauli Rice

    12m prep time
    67m total time
    Easy level
    15 ingredients

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

Method

Based on 2 servings, adjust as needed.

Step 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, cocoa powder (if using) and some seasoning, then pour in the drained beans and tomato passata. Bring to the boil and turn down to a simmer.

Step 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 warmed cauliflower rice.
  • Ingredients
  • Based on 2 servings
  • 400ml Tomato Passata, canned 1 x Sainsbury's Passata 500g
  • 1 Lime, juiced, to serve 1 x Sainsbury's Limes x1
  • 300g Cauliflower Rice, to serve 1 x PACK'D Organic Cauliflower Rice 450g
  • 1 tsp Paprika 1 x Sainsbury's Smoked Paprika 44g
  • 1tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 400g Sweet Potato, peeled and cut into chunks 1 x Sainsbury's Sweet Potatoes Loose
  • 0.5 tsp Mild Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
  • 3 Garlic Clove, finely chopped 1 x Sainsbury's Large Garlic
  • 0.5 tsp Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
  • 400g Kidney Beans, canned 1 x Sainsbury's Red Kidney Beans in Water 400g (240g*)
  • 1 Onion, finely chopped 1 x Sainsbury's Onions Loose
  • 2 tsp Cumin 1 x Sainsbury's Ground Cumin 43g
  • 400g Black Beans 1 x Sainsbury's Black Beans in Water 400g (235g*)
  • 2 tsp Cocoa Powder 1 x Food Thoughts Organic Cocoa Powder 125g
  • 1 Red Chilli, finely chopped 1 x Sainsbury's Mixed Chillies 80g
Shop this recipe
Products and prices from