More often than not it’s the quick meals people do that get them the best results. Having a couple of meals you can cook and eat in less than 30 minutes will help get lean and stay lean. One meal EJ and I love is this simple vegetarian chilli. I used to be seriously against vegetarian stuff, but with the beans this dish provides a good amount of protein and will keep you full for a long time. My top tip is to do it with homemade guacamole. This dish is also great for a reheat the next day. Serve with quinoa.
Prep 10 mins
Cook 20 mins
Ingredients
1 can black or pinto beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper (optional)
dash red pepper flakes (optional)
In a medium to large pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes.
For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.
Let me know how you get on...
This recipe comes from my cookbook which is coming out in the next couple of months…
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