Chilli is one of the most versatile and warming comfort meals out there. You can have it with rice, on chips (fries), chips (tortilla), or just on its own. It can be served with a range (or mixture!) of toppings such as guacamole, vegan cheese, chopped onions, nutritional yeast or Oatly creme fresh.
This is a recipe I have been perfecting over the years and I feel like it’s gotten to a great place, so why not share.
I am a big believer of making recipes your own, so taste it while it’s cooking and adjust as you wish!
- 1 large sweet potato
- 1tsp cinnamon
- 1 tsp oil
- 1 onion
- 3 cloves garlic
- 2 carrots
- 5 mushrooms
- 1 zucchini
- 2 tins chopped tomatoes
- 3 tins beans (I like kidney, butter beans and chickpeas)
- 1-2 tsp chili powder, depending on how hot you like it (mine is extra mild because I’m a baby)
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tbsp soy sauce
- 1/4 cup red wine
- 1/2 tsp black pepper
- 1 vegetable stock cube
- 1/2 cup water
- salt to taste
- Preheat your oven to 200 C. Chop the sweet potato into small cubes, toss them in cinnamon and oil. Place in the heated oven for 20 minutes.
- Sauté the onion, carrot, garlic, mushrooms and zucchini for a few minutes, then add the chopped tomatoes, water, wine, soy sauce and remaining spices.
- Drain and rinse the beans and add them to the pot. Mix well and bring to a boil. Then remove lid and simmer on low for 35-45 minutes, adding the baked sweet potatoes when they come out of the oven.
I love this recipe because, although it does take a while to cook, most of the work on my end is done in the first 10 minutes then all you have to do is stir every 8-ish minutes.
Make it extra easy on yourself and throw a potato in the oven with the sweet potatoes and let it bake while the chilli is cooking and serve the chilli on top!