My easy and versatile veggie chilli is a great cheap meat free dinner option which is also perfect for batch cooking. It can be easily adapted with different beans and vegetables to use up what you have in the cupboard or fridge. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
500gsweet potato (Peeled and cut into bite size chunks)
1tablespoonolive oil
1teaspoonground cumin
1teaspooncayenne pepper
1/2teaspoonpaprika
1/2teaspooncinnamon
1 onion(diced)
2 cloves garlic(finely chopped)
1-2chillis (depending on how spicy you like it – finely chopped)
1 greenpepper(finely chopped)
1redpepper (finely chopped)
1yellowpepper(finely chopped)
Bunch of fresh coriander
1tinkidney beans
1tincannellini beans
2tinschopped tomatoes
1veggiestock cube (mixed with 200ml boiling water)
Serve with: Rice, tortillas, dairy free cheese and lime wedges
Instructions
Place the chopped sweet potato on a baking tray, drizzle with half a tablespoon of olive oil and sprinkle with a pinch of each of the spices (cumin, cayenne pepper, paprika and cinnamon). Roast in the oven at 180C for around 30 minutes until soft.
Whilst the sweet potato roasts, add the rest of the olive oil to a frying pan followed by the onion, garlic, chilli and peppers – fry for 5-10 minutes until soft. Pick the coriander stalks (saving the leaves) and finely chop. Add the chopped coriander stalks to the frying pan with the rest of the spices. Stir to coat and cook for a couple more minutes.
Add the beans, chopped tomatoes and veggie stock. Simmer for 10 minutes and then add the roasted sweet potato. Transfer to an oven proof dish and cook in the oven for around 40 minutes.
Serve with rice, the coriander leaves, tortillas, dairy free cheese and lime wedges.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice