Name: Vegan Chilli
Prep time: 15 min
Cook time: 45 min
Ingredients: 3 tbsp Olive Oil; 2 Sweet Potato (Peeled and Cut to Medium Chunks); 2 tsp Smoked Paprika; 2 tsp Ground Cumin; 1 Onion (Sliced); 2 Carrots (Chopped); 1 Tin Sweet Corn (Drained); 2 Celery Sticks (Chopped); 2 Garlic Cloves (Mined); Chilli Powder (to taste ); 1 tsp Dried Oregano; 1 tbsp Tomato Puree; 1 Red Capsicum (Chopped); 2 Tin Tomato Chunks; 1 Tin Black Beans (Drained); 1 Tin Kidney Beans (Drained )

Vegan Chilli

This chilli is jam packed with tasty vegetables, and warm goodness. Enjoy this flavour filled chilli on a chilly night with some rice and a side of guacamole.

Print Recipe

Vegan Chilli

Prep Time15

Cook Time45

Servings: 4

Ingredients

3 tbsp Olive Oil
2 Sweet Potato Peeled and Cut to Medium Chunks
2 tsp Smoked Paprika
2 tsp Ground Cumin
1 Onion Sliced
2 Carrots Chopped
1 Tin Sweet Corn Drained
2 Celery Sticks Chopped
2 Garlic Cloves Mined
Chilli Powder to taste
1 tsp Dried Oregano
1 tbsp Tomato Puree
1 Red Capsicum Chopped
2 Tin Tomato Chunks
1 Tin Black Beans Drained
1 Tin Kidney Beans Drained

Lime Wedges, Guacamole, Rice and Coriander to serve

Instructions

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

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Written by Billie Turei

An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.

Favourite food to cure a hangover: Hash browns. All of them.

2021-03-17T11:15:01+13:00