|Nutritional per serving|
This Spicy Vegetable Chilli Pitta recipe with feta, jalapeños and spinach is ideal for anyone looking for a meat free, hearty lunchbox filler.
The recipe will provide around 1,250g of chilli and will keep in the fridge for a good few days to keep you going through the week. We’ll only be using about 100g in the pitta so it makes loads of servings.
- 2 tbs olive oil
- 1 small onion
- 3 cloves garlic, finely chopped
- 1 jalapeño pepper, roughly chopped (seeded or deseeded depending on how spicy you like it)
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can chopped tomatoes
- 100g mushrooms, sliced
- 1 tablespoon chilli paste
- 2 tablespoons chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon hot cayenne pepper powder
- sea salt and ground pepper to season
- 1 wholewheat pitta bread
- 40g reduced fat feta cheese
- handful fresh spinach or lettuce
Vegetable Chilli Directions
- In a saucepan, heat the olive oil on a medium heat and sauté the onion for 2-3 minutes until soft.
- Add the garlic and sauté until soft but not brown
- Add the mushrooms and the jalapeño pepper, and fry for 2-3 minutes
- Add the chopped tomatoes, chilli paste with a small glug of water, raise to a medium-high heat and bring up to a simmer for 3-4 minutes
- Add the beans, the spices and the dried oregano, add a bit more water and bring back to a good simmer
- Lower the heat, cover and leave for 10 minutes
- Prepare the pitta by lightly toasting and adding a layer of feta cheese with the spinach
- Once the chilli is done, spoon in 100g of the mixture and you’re done
- Refrigerate the remainder of the chilli in a sealed container
Tips & alternatives
If you’re on a mission to find some good quality vegetarian meals, you could check out our other vegetarian recipes as we have growing collection. We try to find vegetarian and vegan recipes which pack a punch from a protein perspective so you can be rest assured that we’ve done our homework for you.
This Vegetable Chilli recipe is a case in point as it delivers 19g protein per serving which is pretty impressive for a vegetarian recipe. We’ve used half fat feta cheese to provide a little bit more protein but you could easily substitute this for something like Fat Free Greek Yoghurt, low fat mayo or sour cream. The spinach also provides a bit of protein although you could replace this with pretty much any lettuce you like.
If you want to drop the dairy altogether to go vegan, all you need to do is switch out the cheese for something vegan friendly. As a great inspiration for you, check out this Homemade Vegan Sour Cream over on the amazing The Glow Spot website.
image credits: Eat Myyy Thoughts