Sweet Potato & Black Bean Chilli | Vegan, Gluten Free, Soy Free Recipe

chilliThe 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

chilli ingredients

Ingredients:

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

Method:

  1. 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.
  2. Peel your sweet potatoes and chop them into small cubes. Once the onions have softened, add the sweet potato chunks to the pan.
  3. 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.
  4. When the sweet potato is soft, add the red kidney beans, heat for a further minute, and serve hot!

    chilli and rice
    Serving suggestions:

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!

 

One thought on “Sweet Potato & Black Bean Chilli | Vegan, Gluten Free, Soy Free Recipe

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