vegan chilli

A tasty vegan chilli that is full of flavour with lots of nutritious vegetables

vegan chilli

Vegan Chilli

A tasty chilli that is full of flavour with plenty of healthy vegetables
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 4
Calories 434 kcal

Ingredients
  

  • 3 tbsp 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 tsp chilli powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tbs tomato puree
  • 1 tsp dried oregano
  • 800 g canned tomatoes (2 tins)
  • 400 g black beans, drained
  • 400 g kidney beans, drained
  • 200 ml cold water

Instructions
 

  • 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

Notes

Nutritional Information

Per serving
Calories 434 kcal | Fat 10.8g | Saturated Fat 2.1 g | Carbs 63.2 g | Sugars 31.8 g | Fiber 20.9 g | Protein 14.8 g | Sodium 0.6g
Keyword chilli, vegetable chilli