Cook Time: 30 Minutes   |   Serves 6 People

  • 1 16oz can chickpeas
  • 1 16 oz can black beans
  • 1 16 oz can kidney beans
  • 1 large can diced tomatoes
  • 1 small can tomato paste
  • 2 medium peppers chopped
  • 1 cup mushrooms chopped
  • 1 large onion
  • 1 Scoop Protein Booster
  • 2 tbsp chilli powder
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • salt to taste
  • Cayenne pepper to taste
  • 1 small jalapeno (optional – if you like it spicy!)
  • 4 cloves garlic minced
  • 1 tbsp coconut oil


  1. Place your onions and garlic in a large pot and sautee on medium heat until onions are translucent
  2. Add in the peppers, mushrooms and if you are adding jalapenio for spice, now is the time to add this to the mix! Stir the veggies around and let simmer for about 10 minutes to soften.
  3. Now strain and rinse your beans, and add them to the mix. Then add in the diced tomatoes (water and all) as well as the entire can of tomato paste. Stir until well combined.
  4. Add in the spices and cover for 10-15 minutes on medium heat. Taste your chilli, and adjust spices to suite your flavour. Adding smoked paprika for smokiness, additional salt or cayenne as you see fit.
  5. Let it simmer on a low heat, covered for about 20-30 minutes – the more it simmers the more the spices will mix.