The UK weather may have no idea what it’s doing currently, but you won’t face the same confusion with this super simple recipe: whether you want to warm up during the summer showers, or ride the heatwave during the blisteringly hot spells, this easy vegan chilli is a perfect comfort dish.
It also happens to be soy-free, gluten-free and, as mentioned, vegan! Get the recipe below:
Sweet Potato & Black Bean Chilli
3 medium sweet potatoes, diced
1 tin black beans, drained
1 tin red kidney beans, drained
1 tin chopped tomatoes
1 large onion
3 cloves garlic
1 red chilli, seeds removed
1 tbsp tomato paste
1 tbsp paprika
½ tbsp cayenne pepper
½ tbsp cumin powder
Salt and pepper to taste
- Dice onion, garlic, and fresh chilli. Over a medium heat, fry the onion, garlic and chilli off in a small amount of oil. After a minute, add the tomato paste, spices (paprika, cayenne, cumin) and salt + pepper to taste.
- Peel your sweet potatoes and chop them into small cubes. Once the onions have softened, add the sweet potato chunks to the pan.
- Immediately, add the chopped tomatoes and black beans and stir everything to combine. Allow to simmer until the sweet potato is soft – about ten minutes. Add water as you go if the chilli is drying up.
- When the sweet potato is soft, add the red kidney beans, heat for a further minute, and serve hot!
This recipe is perfect topped with chopped fresh coriander
Serve with brown rice to form a complete protein. I love brown rice with fried chilli + garlic!