Easy vegan chilli

Fresh and healthy, this sweet potato chilli is packed full of flavour and makes the perfect dinner or lunch.

This recipe was created by Laura Higgins .

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

60 minutes

SERVES

Serves 6

Ingredients

2 tbsp olive oil
2 onions, peeled and finely chopped
2 carrots, peeled and finely chopped
2 sticks celery, finely chopped
2 red peppers, finely chopped
1 heaped tsp paprika
1 heaped tsp chilli powder
1 heaped tsp ground cumin
1 heaped tsp cinnamon
2 garlic cloves, finely chopped
600g sweet potato, peeled and cut into bite-size pieces
2 tbsp tomato purée
2 x 400g can chopped tomatoes
1 x 400g can kidney beans
1 tsp sugar

Method

Heat the oil in a large pan and add the onion, carrots, celery and red pepper and the spices. Fry over a medium heat for about 10 minutes, until softened but not coloured. Add the garlic and fry for 2 minutes more, then add the sweet potato chunks, and tomato purée, stir well.

Pour in the tinned tomatoes. Fill one of the empty cans with water and pour this in too. Add the kidney beans then stir to combine. Add a pinch of sugar and season with sea salt and freshly ground pepper.

Bring to a boil then cover with a lid and reduce to a simmer. Cook for 45 minutes, stirring occasionally, until the sweet potato is tender. Serve with rice and tortilla chips.

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