• Daniel Welstead

Rich Vegan Chilli Recipe

Makes 3 - 250 Calories


2 Tins Good Quality Chopped Tomatoes

1 Medium Onion Chopped

6 Medium Mushrooms Sliced

1 Green Pepper Chopped

1 Medium Carrot Chopped

1 TBSP Chopped Garlic

1 TSP Coco Powder

1 Pinch Salt

2 TBSP Vinegar

1 TBSP Chopped Dates

1 TSP Ground Cumin

1 TSP Chilli Powder

1 Tin of Kidney beans


Place everything into a large saucepan. Cover and simmer for 90 minutes.

If you would like to thicken the sauce a little more then feel free to add some vegan gravy granuals.

Serve with the Mexican Salad

Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks