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Smoky Sweet Potato Chili
50—60 Min
If you're looking for vegan meals where you don't even notice that there are no animal-sourced ingredients, then you're onto a winner with this recipe. It's a Mexican-style sweet potato chili, perfectly seasoned and with a fruity flavor. Guacamole and tortilla chips make perfect sides.
Ingredients 4 Portions
- 2 pieceSweet potatoes, large
- 2 pieceBell peppers
- 2 pieceOnions, large
- 1 Can of white beans (400 g)
- 1 Can of chopped tomatoes (400 g)
- 1.5 tsp.Cumin, Ground
- 2 tsp.Paprika, Smoked
- 1 tsp.Chili Extra Hot Granules
- 1 tsp.Chocolate Magic
- 1 pinchSea Salt, Coarse
- Cilantro, to serve
Preparation
- 1
Finely dice the onions and sweat in a little oil until they have gained a little color. Peel and finely dice the sweet potatoes and add to the pan. Cook for around 10 minutes while stirring constantly.
- 2
Reduce the heat, add the smoked paprika and stir for 2–3 minutes. Add the bell pepper and stir for a further 2–3 minutes. Stir in the cumin and chili granules.
- 3
Pour in the beans and chopped tomatoes and leave to simmer for around an hour.
- 4
Season with Chocolate Magic mix and salt to taste. Then garnish with cilantro and serve.
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