Chilli is the perfect comfort food. This black bean version is super simple to make and probably one of the easiest vegan chilli recipes you will find. Whip up a double batch of this and stash some in the freezer, thank us later!
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Medium
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
olive oil 2 tbsp
garlic cloves 3 (crushed)
mixed chillies 20 g (diced)
red onion 1 (diced)
carrot 2 (grated)
sweet potato 500 g
ground coriander ½ tsp
paprika 1 tsp
cayenne pepper ½ tsp
ground cinnamon ½ tsp
chopped tomatoes 800 g
tomato purée 2 tbsp
black beans 400 g (drained)
red kidney beans 400 g (drained)
cacao powder 1 tbsp
vegetable stock cube 1
Method
Preheat the oven to 200°C/180°C fan/gas mark 6. Dice the red onion and fresh chilli. Grate the carrot. Crush the garlic.
Prick the sweet potatoes all over with a fork. Pop them on a baking tray and bake them for 45 - 50 minutes, or until cooked through.
Make the chilli. Heat a dash of oil in a large pan on medium-high heat. Add the onion, carrot, garlic and all the spices with a pinch of salt and pepper and stir.
Make up the vegetable stock cube with 50ml boiling water per serving.
Stir in the chopped tomatoes, tomato puree, black beans, red kidney beans and vegetable stock. Sprinkle in the cacao powder and stir well.
Bring to the boil and then reduce to a low-medium heat to cook for 15 - 20minutes, stirring every occasionally. Check the seasoning and adjust to taste.
When the sweet potatoes are cooked, transfer from the oven. Leave them to stand for a few minutes before slicing them open.
Serve the chilli loaded onto the sweet potatoes. Enjoy!
