This vegan chilli is gluten free and packed full of protein!
As a family we make an effort to eat vegan two or three days a week but with a very sporty teenager in the house I like to know we’re keeping up with our protein intake too. When I was vegetarian in my early 20s and 30s I had such a low protein diet that over time I became quite ill. I was living on carbohydrates and sugar and it really wasn’t healthy or energising.
My new heathy wholefoods diet, and the way I teach others to eat, is so much more energising and healthy that I now feel fantastic. Eating healthy wholefoods is a straightforward, back to basics solution that will repair, restore, energise and invigorate your body and your mind way beyond what you think is possible. It all begins and ends with foods which are alive or which once were – that grow or once did grow and which are in their purest form. Eating this way is neither a fad nor a fashion trend, it’s a lasting, sustainable lifestyle that can and will transform you and your family.
I’ve found this new Protein Boost from Arbonne such a benefit in my diet. It’s a flavourless, odourless plant based protein which delivers 10 grams of pea, rice and cranberry protein without any added sugars or flavours which makes it super flexible. I can add it to my smoothies when I’m mixing them with fruit and vegetables but I can equally mix it with my breakfast porridge or savoury soups and chillis as I have here. Why not give it a go and boost your protein to enhance your nutrition.
Now to the amazing vegan and gluten free chilli…I love this with a side of guacamole and gluten free tortilla chips, or my new favourite flatbreads (recipe here) which are a real treat.
My chilli recipe
- 2 tablespoons coconut oil
- 2 medium onions, chopped
- 3 sticks celery, chopped
- 2 large carrots, peeled and grated
- 6 garlic cloves, peeled and crushed
- 4 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon red pepper chopped
- 4 15-oz. cans of black beans, rinsed and drained
- 4 cups gluten free vegetable sock
- 2 tablespoons fresh lime juice
- 3 scoops Arbonne Essentials® Daily Protein Boost
- Optional: 1⁄4 cup chopped fresh cilantro; garnishes: diced avocado, extra cilantro, thinly sliced radishes
Heat coconut oil in a large pan oven over medium heat. Add onions, celery and carrot. Cook, stirring occasionally for about 10–15 minutes or until vegetables are soft.
Stir in garlic, cumin and red pepper and cook about 30 seconds until fragrant.
Pour in beans and stock and bring to a simmer.
Cook for about 30 minutes, until stock is flavourful and beans are very tender.
Remove about four cups of the chilli, add Daily Protein Boost and puree in a blender until smooth. Return pureed soup to the pot, and stir in cilantro and lime juice.
Garnish bowls and enjoy!
My favourite Guacamole recipe
- ½ 1 chilli finely chopped
- handful coriander, roughly chopped
- 1 tomato or 4 cherry tomatoes cut in half
- 1/2 small onion, roughly chopped
- 1 garlic clove roughly chopped
- 1 tablespoon lime juice
- 1 ripe avocado
- salt, to taste
Add all the ingredients (except salt) to a food processor or mini chopper and blend until roughly chopped
Taste and add salt to taste and more lime juice, chilli or coriander if needed.
I hope you enjoy this vegan and gluten free chilli – it’s packed full of protein so it makes a great, warming meal for the whole family!