Hearty and comforting, this vegan chilli is scrumptious.
Ingredients
- 3 tbsp olive oil
- 2 sweet potatoes, peeled and cut into medium chunks
- 2 tsp Knorr Chilli & Smoked Paprika Seasoning
- 2 tsp ground cumin
- 1 onion, chopped
- 1 red pepper finely chopped
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 400g can black beans, drained
- 400g can kidney beans, drained
- 1 vegetable stock cube dissolved in 200 ml water
- 1-2 tablespoons maple syrup to balance the flavours - if needed
- Wild rice, lime wedges and coriander to serve
Method
- Heat the oven to 200C/180C fan/gas 6.
- Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
- Heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and pepper and cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more.
- Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
- Add the chopped tomatoes and stock dissolved in 200ml water. Bring the chilli to a boil, then simmer for 20 mins.
- Tip in the beans and cook for another 10 mins before adding the sweet potato.
- Season to taste then serve with lime wedges, wild rice and coriander.
- To prepare wild rice, rinse first in cold water. Then combine one cup of wild rice and three cups of water. Bring to boil then simmer for 30 minutes or until cooked. The chilli is suitable for freezing in an airtight container for up to three months.
