Vegan Chili

OVERVIEW

• Prep Time : 15 minutes
• Cook Time :25 minutes
• Total Minutes :40 minutes
• Servings: 4-5 Servings 
• CALORIES: Approximately 350 to 360 kcal

INGREDIENTS

• 3 tbsp olive oil
• 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 chili 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 black beans, drained
• 400g can kidney beans, drained
• lime wedges, guacamole, rice and coriander to serve

DIRECTIONS

1. The oven should be heated to 200°C/180°F/gas 6. Place the sweet potato in a roasting pan and top with 1 12 tablespoons oil, 1 tablespoon smoky paprika, and 1 tablespoon ground cumin. Mix everything thoroughly to ensure that all of the chunks are coated in the spices. Add salt and pepper, then roast for 25 minutes, or until done.
2. In the meantime, warm up the remaining oil in a big pot over medium heat. Add the celery, carrot, and onion. Stirring occasionally, simmer for 8 to 10 minutes or until tender. Add the crushed garlic and cook for an additional minute. Tomato purée and the remaining dried spices are added. Mix everything thoroughly, then heat for one additional minute.
3. Add 200ml of water, the diced tomatoes, and the red pepper. The chili should be heated up and then simmered for 20 minutes. Before adding the sweet potato, add the beans and cook for an additional 10 minutes. After seasoning to taste, serve with rice, coriander, lime wedges, and guacamole. Up to three months can be stored in the freezer in an airtight container.