New day, new recipe! Try this healthy vegan chili dish, it’s a must. Never forget that you don’t need to eat less, you just need to eat well!
This delicious chili recipe is made up of several vegetables! Serve it with rice or potatoes for a full dinner.
BY BARNEY DESMAZERY – BBCGOODFOOD MAGAZINE
3 tablespoons olive oil
2 sweet potatoes, peeled and cut into medium pieces
2 teaspoons smoked paprika
2 c. ground cumin
1 onion, chopped
2 carrots, peeled and cut
2 celery stalks, chopped
2 crushed garlic cloves
1 to 2 teaspoons of chili powder (depending on the heat you like)
1 C. dried oregano
1 tablespoon tomato puree
1 red pepper, cut into pieces
2 cans of 400 g chopped tomatoes
Can of 400 g black beans, drained
Can of 400 g kidney beans, drained
lime wedges, guacamole, coriander and rice for serving
Heat the oven to 200C / 180C fan / gas 6. Put the sweet potato pieces in a roasting pan and sprinkle 1½ tsp. oil, 1 tsp. smoked paprika and 1 tsp. ground cumin. Mix everything well so that all the pieces are coated with spices, salt and pepper, then roast for 25 minutes until the pieces are cooked.
Meanwhile, heat the rest of the oil in a large pot over medium heat. Add the onion, carrot and celery. Cook for 8-10 minutes, stirring occasionally until tender, then add the crushed garlic and cook for another 1 minute. Add the rest of the dried spices and the tomato puree. Mix everything well and cook for another 1 minute.
Add the red pepper, chopped tomatoes and 200 ml of water. Bring the chili to a boil and then simmer for 20 minutes. Add the beans and cook for another 10 minutes before adding the sweet potato. Season to taste, then serve with lime wedges, guacamole, rice and cilantro. Prepare in advance and freeze for up to 3 months.
To prepare in a slow cooker:
Heat the oil in a large skillet over medium heat. Add the onion, carrot and celery. Cook for 8 to 10 minutes, stirring occasionally until they are tender, then add the garlic, the sweet potato pieces and cook for another 1 minute. Add all the dried spices, oregano and tomato puree, cook for one minute then pour everything into a slow cooker.
Add the red pepper and chopped tomatoes. Stir well and cook over low heat for 5 hours. Add the beans and cook for 30 minutes to 1 hour. Season to taste and serve with lime wedges, guacamole, rice and cilantro.
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