Vegan Chilli
Introducing our flavourful vegan chilli! Packed with loads of veggies, this healthy recipe will satisfy your taste buds and keep you feeling full. Enjoy it with rice or even stuffed inside a baked potato for a satisfying supper. Get ready to fall in love with the deliciousness of plant-based goodness!
Prep time: 15 mins
Cook time: 45 mins (or 6 hours on low in a slow cooker)
Makes: 4 servings
Ingredients:
- 2 sweet potatoes, peeled and cut into medium chunks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 red pepper, cut into chunks
- 2 x 400g cans chopped tomatoes
- 400g can black beans (drained)
- 400g can kidney beans (drained)
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1-2 tsp chilli powder
- 1 tsp dried oregano
- 1 tbsp tomato purée
- guacamole, lime, rice and coriander to serve
Method:
Step 1: Heat the oven to 200°C/180°C fan/gas 6
Step 2: Put the sweet potato in a roasting tin. Drizzle over 1½ tbsp oil, 1 tsp ground cumin and 1 tsp smoked paprika. Mix everything so the sweet potato chunks are evenly coated. Season with salt and pepper, then roast for 25 minutes.
Step 3: Heat the remaining oil in a large saucepan over a medium heat. Add in the onion, celery and carrot. Cook for 8-10 minutes until soft, stirring occasionally. Crush the garlic into the pan and cook for 1 more minute.
Step 4: Add the tomato purée and remaining dried spices, give everything a mix and cook for 1 more minute.
Step 5: Add the chopped tomatoes, red pepper, and 200ml water. Bring the chilli to a boil, then simmer for 20 minutes. Tip in the beans and cook for another 10 minutes before adding the sweet potato.
Step 6: Season to taste and serve with lime wedges, guacamole, rice and coriander.
Will keep for up to three months in an airtight container in the freezer.
Slow Cooker Method:
Step 1: Heat the oil in a large frying pan over a medium heat. Add the onion, celery and carrot. Cook for 8-10 minutes until soft, stirring occasionally.
Step 2: Crush the garlic into the pan and add the sweet potato chunks and cook for 1 more minute.
Step 3: Add the tomato purée, dried spices and oregano, cook for 1 minute, then tip into your slow cooker.
Step 4: Add the chopped tomatoes and red pepper. Give it all a good mix, then cook on low for 5 hours.
Step 5: Stir in the beans and cook for another 30 mins to 1 hour.
Step 6: Season to taste and serve with lime wedges, guacamole, rice and coriander.
Recipe inspired by BBC Good Food
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