Vegetarian Chilli (with Baked Potato)

A spicy vegetarian dish that is simple and straightforward to make. Add a little fat-free natural yoghurt or crème fraiche when serving if too spicy! Serve with rice or baked potato and salad for extra carbohydrate if making a pre- or post-training meal. Alternatively, serve with lots of veggies or try making cauliflower rice.

Prep: 20 minutes

Cook: 40 minutes

Serves: 4-6

Calories: 314 kcal

Carbohydrate: 56 g

Protein: 13 g

Fat: 6 g


2 small onions, 1 cloves of garlic, 1 carrots, 1 red pepper, 1 green pepper, tbsp. olive oil, 1×400 g tin chickpeas, 1×400 g tin of red kidneys beans in chili sauce, lx tins chopped tomatoes, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of ground cinnamon, salt and ground black pepper.

Large potatoes for baking — one per person or rice


  1. Heat the oven to 180 degrees and put the potatoes in a baking tray into the oven
  2. Peel and chop the onion, garlic, carrots and peppers
  3. Place large casserole pan on medium heat then fry the chopped vegetables in a little olive oil
  4. Add the chili powder, cumin and cinnamon
  5. Add a pinch of salt and pepper
  6. Stir regularly for 5 min
  7. Add the drained chickpeas and kidney beans
  8. Add the tinned tomatoes
  9. Fill an empty tomato tin with water and add to the pan
  10. Bring to the boil then allow to simmer for around 30 min.