Nutrition per serving: 315 kcal, 16g Fats, 32g Carbs,13g Protein

PCOS FRIENDLY VEGETARIAN CHILI

Recipe by PCOS Meal PrepCourse: Lunch

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

315

kcal

Ingredients

  • For the ‘vegetable base’
  • 1 cup (120g) walnuts

  • 8 oz. (230g) mushrooms

  • 4 carrots, cut into chunks


  • For the chili
  • 1 tbsp. olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 2 jalapeño peppers, deseeded, finely chopped

  • 4 tbsp. tomato paste

  • 1 tsp. chili powder

  • 2 tsp. ground cumin

  • 1 tsp. smoked paprika

  • 2 tbsp. soy sauce

  • 2 x 14 oz. (400g) cans diced tomatoes

  • 1 x 14 oz. (400g) can black bean, drained

  • 1 cup (240ml) water

  • salt and pepper

Directions

  • Place all the ‘vegetable base’ ingredients into a food processor and pulse until you achieve a chunky paste-like consistency. Set aside.
  • Heat the olive oil in a large pan over a medium heat. Add the onions and garlic and sauté gently for 5-7 minutes until soft. Add the diced jalapeño peppers, tomato paste, chili powder, cumin, smoked paprika, and soy sauce.
  • Next add in the chunky vegetable paste and cook for 10 minute, until softened. Season with salt and pepper to taste.
  • Add in the tomatoes, beans, and water. Bring to the boil and then let it simmer on a low heat for around 45 minutes.
  • Serving suggestions
  • brown rice, sour cream or Greek yogurt, grated cheese, fresh parsley.

Nutrition Facts

6 servings per container


Calories315

  • Amount Per Serving% Daily Value *
  • Total Fat
    16g
    25%

    • Amount Per Serving% Daily Value *
    • Total Carbohydrate
      32g
      11%

      • Protein
        13g
        26%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.