Vegan chilli

Name: Vegan chilli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 2 sweet potatoes peeled and cut into medium chunks; 2 tsp smoked paprika; 2 tsp ground cumin; 1 1 onion chopped; 1 2 carrots chopped; 1 2 celery sticks chopped; 1 2 garlic cloves crushed; 1 1-2 tsp chilli powder; 1 tsp dried oregano; 1 tbsp tomato purée; 1 1 red pepper cut into chunks; 1 2 x 400g cans chopped tomatoes; 400 g can black beans drained; 400 g can kidney beans drained; 1 lime wedges guacamole

Prep: 15 minsCook: 45 mins

Prep

15 mins

Cook

45 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This vegan chilli is my go to weeknight dinner when I want something hearty and satisfying without spending hours in the kitchen. With just 45 minutes of cooking time, you'll have a big pot of warming, flavourful goodness on the table. I love how budget friendly it is too, mostly using pantry staples and affordable vegetables. The sweet potatoes add a natural sweetness and are packed with vitamin A, making this dish as nourishing as it is delicious. Topped with lime wedges and creamy guacamole, it's genuinely one of those meals that tastes indulgent while being completely plant based and wholesome.

Ella x

Ingredients

Servings:

3 tbspolive oil
12 sweet potatoes peeled and cut into medium chunks
2 tspsmoked paprika
2 tspground cumin
11 onion chopped
12 carrots chopped
12 celery sticks chopped
12 garlic cloves crushed
11-2 tsp chilli powder(depending on how hot you like it)
1 tspdried oregano
1 tbsptomato purée
11 red pepper cut into chunks
12 x 400g cans chopped tomatoes
400 gcan black beans drained
400 gcan kidney beans drained
1lime wedges guacamole(rice and coriander to serve)

Detail level

Instructions

1
Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
2
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
3
Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months. To make in a slow cooker Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker. Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

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