Vegan Chili Recipe
An easy vegan chili recipe that’s scrumptious and filling! A perfect starter meal for new vegans! Super nutrient rich and packed with long lasting energy.
Serves 5-6
Ingredients
2 sweet potatoes
1 tsp cayenne pepper , plus extra for sprinkling
1 teaspoon ground cumin , plus extra for sprinkling
1 tsp ground cinnamon , plus extra for sprinkling
Extra Virgin Olive Oil
1 onion
2 red peppers
2 cloves of garlic
1 bunch of fresh coriander (30g)
2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini (we used chickpea and cannellini)
2 x 400 g tins of quality plum tomatoes
2 avocados
Juice of half a fresh lemon
Salt, pepper
Corn starch to thicken if needed
Shredded cheddar cheese (vegan type) as optional topping
Instructions
Preheat the oven to 200˚C/400˚F
Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 40 minutes total or until golden and tender. Toss at midway point.
Peel and roughly chop the onion. Halve, deseed and roughly chop the red pepper, then dice the garlic.
Pick the coriander leaves (wash and set aside). Finely chop the stalks - wash and set aside as well.
Meanwhile, heat 2 tablespoons of oil in a large pan over a medium-high heat, add the onion, pepper and garlic, and cook for 5 minutes.
Add the coriander stalks and spices (cumin, cayenne, cinnamon, salt and pepper) and cook for a further 5 to 10 minutes, or until softened, stirring occasionally.
Drain and add the beans. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
Bring to the boil, then reduce to medium-low and let the flavors simmer for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed. If it’s too watery - mix water and a few tbsps of corn starch in a small bowl and slowly incorporate until it’s thickened up slightly. Meanwhile, mash the avocados into a guacamole adding salt, pepper, garlic, and lemon.
Add the roasted sweet potato and part of the coriander leaves, then taste and adjust the seasoning as desired. Plate each serving.
Top with coriander, vegan cheese, and guacamole.
