This vegan high protein chili sin carne is a real fitmaker dish. A lot of magnesium and vitamin E from the beans provide hard -wearing nerves and tight skin. And zinc and metabolic-activating B vitamins also deliver the vegetable protein packages. Paprika and tomatoes are brimming with vitamin C, which promotes the absorption of vegetable iron in the body. With this recipe you have a perfect companion for the preparation and follow-up for yours Juice cure!
Ingredients (3 portions):
100g red lenses
100g soy granules/ soy-sliced
1 handful of tomatoes
1 can of kidney beans (250g)
1 can of spacious tomatoes (400g)
1 cans passed tomatoes (400g)
1 medium -sized onion
½ red pepper
1 tablespoon of vegetable broth powder
1 teaspoon salt
1 TL cumin
1 teaspoon pepper
Optional: tortilla chips
Preparation:
- Prepare the soy granulate according to package instructions. To do this, stir the vegetable broth in hot water and let the soy granulate swell in it
- Heat some oil in a large pan and cut the onion and peppers into small cubes
- Steam the cut vegetables in the hot pan and then add the swollen soy granulate and the lentils
- Wash the kidney beans and let the corn drain. Add both together with the fresh and fresh tomatoes in the pan
- Season everything well and add some cumin, basil and soy sauce depending on your taste
- Let the vegan chili sin carne simmer for another 15 minutes with the lid attached at low temperature
Nutritional values (per serving):
501 kcal
56g carbohydrates
37g protein
9.5g fat
Recipe video: