This cold, rainy weather calls for a cosy dinner, and this one will definitely hit the spot!
I love chili, and I think this plant-based version is a great way to enjoy the flavour of chili and get more veggies in. We should all try to eat more veggies and less meat, but lots of us aren't sure what plant-based meals to eat. This one is great because it freezes and reheats well, so you can cook a batch for meal prep and have a veggie meal ready to go when you need a quick dinner!
3 small/2 medium sweet potatoes, peeled and cubed
1 tin kidney beans, washed and drained
1 tin chopped tomatoes
1 onion, peeled and diced
2 cloves of garlic, crushed
1 tbsp tomato puree
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
Heat a little oil in a pan and fry the onion for 5-6 minutes or until softened.
Add in the garlic and spices and fry for another few minutes until aromatic.
Add in the tomato puree, chopped tomatoes and kidney beans, mix well and bring up to the boil.
Reduce the heat and simmer for 15-20 minutes, until the sweet potato is tender.
Add salt and pepper to taste.
Serve with rice and enjoy!
Swap sweet potato for pumpkin or squash.
Add more or less cayenne pepper to suit your tastes.
If you haven't got kidney beans, chickpeas or cannelini beans will work too.
I've used the same recipe to make a bean chili- add 2 cans of beans and no sweet potato. It is great with nachos and some grated cheese!
I hope you enjoy this one!
Lots of love,
Little O x