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Vegan Chili-Not-Con-Carne with Baked Sweet Potato

vegan Chilli Con Carne Backed Sweet Potato recipe jay halford plant based cooking course

Recipe:

Vegan Chili Not Con Carne with Baked Sweet Potato

One of my favourite go-to one pots. Quick and easy to go in 30 minutes and can be made up in big batches to portion and freeze to.

Makes 10 Portions
Total Time: 1hr 30min
Plant based Cooking Course Jay Halford
Prep: 45min

Ingredients

Method

  • Pre heat the oven to 200c and place in to the oven the sweet potatoes and bake for 30-40 minutes depending on the size. Pierced the potatoes with a knife in a few places before they go into the oven.
  • Place a large thick based saucepan on to a medium heat with a little cold pressed rapeseed oil allow it to come up to heat
  • Fine chop the red onion, garlic, chili and ginger and place into the pan and allow it to sweat down for 4-5 minutes until they become soft. Stirring regularly
  • Season as you go with salt and pepper
  • Small dice the carrot, courgette and peppers and add them to the pan as well and continue to sweat these down with the lid on the pan for a further 10 minutes stirring regularly
  • Remove the lid and add all of the ground spices (cumin, coriander, smoked paprika and chili powder)
  • Add in the tomato puree to the veg and mix it so that it coats all of the contents of the pan
  • Add the chopped tomatoes after this and bring the pan up to a gently simmer and leave for 30 minutes
  • Finish the chili with kidney beans and chickpeas, drain and rinse them and stir into the pan with the chili. Then sir in the chopped fresh coriander.