Vegan Chili
4-5
servings15
minutes25
minutes350-360
kcalThis Vegan Chili is a delicious and nutritious meal that's loaded with plant-based protein sources like beans and veggies, as well as flavorful spices. It's customizable to your tastes and preferences, and can be topped with vegan cheese or sour cream for added comfort. Give this recipe a try and discover a new favorite dish!
Ingredients
3 tbsp 3 Olive oil
2 pcs 2 Sweet potatoes, peeled and cut into medium chunks
2 tsp 2 Paprika smoked
2 tsp 2 Cumin ground
1 pc 1 Onion, chopped
2 pcs 2 Carrots, chopped
1 Sticks 1 Celery chopped
2 cloves 2 Garlic crushed
1 -2 tsp 1 -2 Chili powder (depending on how hot you like it)
1 tsp 1 Oregano, dried
1 pc 1 Red pepper, cut into chunks
1 tbsp 1 Tomato purée
800 grams 800 Tomatoes, chopped
400 grams 400 Black beans, drained
400 grams 400 Kidney beans, drained
lime wedges, guacamole, rice and coriander to serve
Directions
- The oven should be heated to 200°C/180°F/gas 6. Place the sweet potato in a roasting pan and top with 1 12 tablespoons oil, 1 tablespoon smoky paprika, and 1 tablespoon ground cumin. Mix everything thoroughly to ensure that all of the chunks are coated in the spices. Add salt and pepper, then roast for 25 minutes, or until done.
- In the meantime, warm up the remaining oil in a big pot over medium heat. Add the celery, carrot, and onion. Stirring occasionally, simmer for 8 to 10 minutes or until tender. Add the crushed garlic and cook for an additional minute. Tomato purée and the remaining dried spices are added. Mix everything thoroughly, then heat for one additional minute.
- Add 200ml of water, the diced tomatoes, add the turmeric smuthe boost and the red pepper. The chili should be heated up and then simmered for 20 minutes. Before adding the sweet potato, add the beans and cook for an additional 10 minutes.
- After seasoning to taste, serve with rice, coriander, lime wedges, and guacamole. Up to three months can be stored in the freezer in an airtight container.
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