Easy Vegan Chilli Sin Carne (Wallflower Kitchen)

The batch-cook pick: red split lentils, kidney beans and frozen soy mince stack three protein sources in one pot, and the six portions freeze well for up to three months. Expect about 25 grams of protein per serving, at 412 calories. It takes about 40 minutes, mostly simmering, and the soy mince gives it the thick, meaty texture that bean-only chili lacks. Frozen portions mean a high-protein dinner is always one reheat away on a busy training week.