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
Prep: 45min
Ingredients
- 10ml of cold-pressed rapeseed oil
- 1 whole red onion
- 2 cloves of garlic
- 1/2 a red chilli
- A 10g chunk of fresh ginger
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 small courgette
- 1 small carrot
- 50g of tomato paste
- 2 x 400g tins of chopped tomatoes
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 2 teaspoons of smoked paprika
- 2 teaspoons of mild chili powder
- 25g bunch of fresh coriander
- 20g of fresh basil
- 2 tins of kidney beans
- 1 400g tin of chickpeas
- Pink Himalayan salt
- Ground black pepper
- I normally serve 1/2 of a sweet potato per portion
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.
Equipment needed:
