Recipe: Vegan chilli

3 tbsp olive oil
2 sweet potatoes
2 tsp smoked paprika
2 tsp ground cumin
1 onion
2 carrots
2 celery sticks
2 garlic cloves
1-2 tsp chilli powder
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper
2 x 400g cans chopped tomatoes
400g can black beans
400g can kidney beans

Heat oven to 200ºC. Put the sweet potato chunks 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.

Heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8 to 10 mins, stirring occasionally until soft then crush in the garlic and cook for 1 more minuto. Add the remaining dried spices and tomato puree. Give everything a good mix and cook for 1 more minute.

Add the red pepper, chopped tomatoes and 200ml of 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.

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