2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can kidney beans, drained
Method:
Preheat to oven to 180 degrees. Chop your sweet potato into small cubes then add them to a tray. Add 1 ½ tbsp of olive oil to the tray, along with your paprika and ground cumin and mix. Pop in the oven to cook for 25 minutes
Whilst your sweet potato is cooking chop up your onion, carrot and celery into small chunks. Add the rest of your olive oil to a pan over a medium heat and pop in your veg, cooking for 8-10 minutes until soft
Next add in your garlic and cook for a minute more whilst mixing all together
Add in your red pepper, chopped tomatoes and 200ml of water. Bring this all to the boil and simmer for 20 minutes
Tip in your beans and cook for a further 10 minutes
Finally add in your sweet potato and give it all stir. This is your vegan chilli done!
