Vegetable Protein Chilli for Hospitality Professionals

By NadianB

The temperature is dropping here in Vancouver, Canada! I’m spending more late nights scraping my windshield after my shift, which is getting increasingly annoying. Luckily, I made a pot of homemade chilli, which is what I love coming home to.

There’s something incredibly comforting about a warm, hearty meal waiting after a long night on the floor—it feels like instant relief for both the body and nervous system.

Packed with protein, vegetables, and gluten-free ingredients, you will likely devour this in one sitting.

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Ingredients:

• 1 tbsp [14 g] Olive Oil

• 1 onion [110 g] Yellow Onions (chopped)

• 1 - [10 g] Green Pepper (chopped)

• 2 medium [122 g] Carrot

• 3 tsp [7.8 g] Chili Powder

• 1 tsp [2.8 g] Garlic Powder

• 1 tsp [2.1 g] Paprika

• 0.25 tsp [0.45 g] Red or Cayenne Pepper

• 0.5 tsp [1.05 g] Cumin

• 1 Dash [1 g] Himalayan Pink Salt and Black Pepper

• 1 tbsp [1 g] Cilantro (Coriander) (optional garnish )

• 16 ounce [448 g] Ground Beef (85% Lean / 15% Fat)

• 1 can (28oz) [794 g] Diced Canned Tomatoes

Directions

1. Heat a large pot to medium heat

2. Add the olive oil

3. While the pot is heating up, chop the onion, pepper, and carrots into small pieces

4. Add the chopped vegetables to the hot oil and sauté until the vegetables begin to soften

5. Add the ground beef and stir everything together

6. Once the beef is cooked, scoop out any additional fat/oil leftover from the meat

7. Add the diced tomatoes, chilli powder, garlic powder, smoked paprika, cayenne pepper, cumin, salt, and pepper

8. Combine all ingredients, cover the pot with a lid and simmer for 30 minutes

9. Remove from heat and sprinkle with cilantro. Enjoy!

Calories: 339.88 Fat: 21.04 g Carbs: 15.61 g Protein: 23.64 g fibre: 4.28 g