Vegan Chilli
A tasty chilli that is full of flavour with plenty of healthy vegetables
- 3 tablespoons olive oil
- 2 sweet potatoes, peeled and cut into chunks
- 2 carrots
- 1 red pepper, chopped
- 1 white onion, chopped
- 2 red chilies, diced
- 2 celery sticks, chopped
- 2 garlic cloves crushed
- 1-2 teaspoon chilli powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 tomato puree
- 1 teaspoon dried oregano
- 800 grams canned tomatoes (2 tins)
- 400 grams black beans, drained
- 400 grams kidney beans, drained
- 200 milliliters cold water
Preheat the oven to 200°C/180°Cfan/Gas 6. Put the sweet potato in a roasting tin and add 1½tbsp olive oil. Add 1tsp of paprika and 1 tsp of cumin. Mix everything together, season with salt and pepper, and roast for 25/30 minutes
Heat the remaining olive in in a large an. Add the onion, carrots and celery. Cook for 8-10 minutes until soft, add the crushed garlic and cook for a further 1 minute. Add the remaining spices and the tomatoe puree, stir together and cook for 1 minute
Add the chopped tomatoes, red pepper, red chillies and 200 ml of water. Bring to the boil then simmer for 20 minutes Add the beans and potatoes and cook for another 10 minutes. Season to taste and serve with rice
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 434kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 2.1g11%
- Sodium 600mg25%
- Total Carbohydrate 63.2g22%
- Dietary Fiber 20.9g84%
- Sugars 31.8g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.