Dinner

Veggie Protein Chilli Recipe

Name: Veggie Protein Chilli Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 1 tbsp olive oil; ½ onion, finely chopped; ½ red chilli, finely chopped; 1 garlic clove, finely chopped; 1 small sweet potato, peeled and cut into chunks; ½ tsp cumin; ½ tsp paprika; ½ tsp cayenne pepper; ½ tsp cinnamon; 400g can mixed beans; 400g can chopped tomatoes; 1 lime, juiced; Cauliflower rice

ByLuna Ryder December 1, 2025December 1, 2025

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Introduction

This veggie protein chilli is a hearty, flavorful dish packed with spices and wholesome ingredients. It’s perfect for a comforting meal that’s both nutritious and satisfying. Plus, it’s easy to make and great for those looking for a meat-free option.

A white plate holds a bed of light, fluffy couscous that looks soft and grainy. On top is a thick layer of chunky chili with pieces of orange sweet potato, reddish-brown beans, and a rich red sauce, giving a hearty and warming feel. A silver fork rests partly in the couscous and chili, angled towards the bottom left of the plate. The plate is on a white marbled surface with soft natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
½ onion, finely chopped
½ red chilli, finely chopped
1 garlic clove, finely chopped
1 small sweet potato, peeled and cut into chunks
½ tsp cumin
½ tsp paprika
½ tsp cayenne pepper
½ tsp cinnamon
400g can mixed beans
400g can chopped tomatoes
1 lime, juiced, to serve
Cauliflower rice, to serve

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion, red chilli, and garlic. Cook gently for 1-2 minutes without letting them brown.
Step 2: Add the sweet potato chunks, cumin, paprika, cayenne pepper, cinnamon, and a pinch of salt and pepper. Stir well to combine all the spices with the vegetables.
Step 3: Pour in the canned mixed beans and chopped tomatoes. Rinse one of the empty cans with water and add this water to the pan. Bring everything to a boil, then reduce the heat to a simmer.
Step 4: Let the chilli cook gently for 45-50 minutes, or until the sweet potato is tender and the sauce has thickened. If the sauce becomes too thick, add a little more water to loosen it.
Step 5: Stir in the lime juice, adjust the seasoning to taste, and serve hot with cauliflower rice.

Tips & Variations

For extra protein, add cooked quinoa or lentils along with the beans.
Swap cauliflower rice with regular rice or couscous for a different texture.
Adjust the cayenne pepper to control the heat level according to your preference.
Add a handful of fresh coriander or chopped spring onions on top for added freshness.

Storage

Store leftover chilli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This chilli also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white plate with two main layers of food. The bottom layer is a fluffy, white, grain-like texture spread across the plate’s base. On top is a thick stew made up of bright orange cube-shaped pieces, likely sweet potatoes, mixed with small kidney beans and other small beans in a rich, deep red sauce. A fork rests on the plate, partially inserted into the stew, with a woman's hand holding it. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of mixed beans?

Yes, you can use any canned or cooked beans you prefer, such as black beans, kidney beans, or chickpeas. Just ensure they are drained and rinsed before adding.