Spicy Smoky Sweet Potato
and Mixed Bean Chilli with Peanuts
Instructions
1 Prep
Peel the sweet potatoes and chop them into bite-size pieces. Peel and finely chop the red onion and garlic. Rinse and drain the black beans and red kidney beans.
2 Start chilli
Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoes and onion and fry with a pinch of salt for 5 min. Add the garlic and cook for 2 min further.
3 Add
Add the smoked paprika, cumin, chipotle (spicy!), tomato paste, sriracha (spicy!) and brown sugar. Stir for 1 min. Add the drained black beans and red kidney beans.
4 Simmer
Add the chopped tomatoes, measured water and the vegetable stock cube. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20-25 min or until the sweet potatoes are soft.
5 Finish chilli
Finally, fold in the vegan cashew cream cheese. Season with salt and pepper to taste.
6 Serve
Finely slice the red chilli. Divide the bean chilli among bowls. Garnish with the red chilli slices (spicy!) and the salted peanuts.
Tips for fussy eaters
Prepare two batches and keep the spices in one of them mild. Serve with rice.
Pro tip
Prepare in advance! This one reheats well.
Enjoy this warming bowl of vegan goodness!
Cooking Time: 45 min
Cals 782 · Prot 36 · Carbs 119 · Fat 21
Dairy-Free
Ingredients
For chilli
To serve
Enjoy this warming bowl of vegan goodness!
Cooking Time: 45 min
Cals 782 · Prot 36 · Carbs 119 · Fat 21
Dairy-Free
Instructions
1 Prep
Peel the sweet potatoes and chop them into bite-size pieces. Peel and finely chop the red onion and garlic. Rinse and drain the black beans and red kidney beans.
2 Start chilli
Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoes and onion and fry with a pinch of salt for 5 min. Add the garlic and cook for 2 min further.
3 Add
Add the smoked paprika, cumin, chipotle (spicy!), tomato paste, sriracha (spicy!) and brown sugar. Stir for 1 min. Add the drained black beans and red kidney beans.
4 Simmer
Add the chopped tomatoes, measured water and the vegetable stock cube. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20-25 min or until the sweet potatoes are soft.
5 Finish chilli
Finally, fold in the vegan cashew cream cheese. Season with salt and pepper to taste.
6 Serve
Finely slice the red chilli. Divide the bean chilli among bowls. Garnish with the red chilli slices (spicy!) and the salted peanuts.
Tips for fussy eaters
Prepare two batches and keep the spices in one of them mild. Serve with rice.
Pro tip
Prepare in advance! This one reheats well.
Ingredients
For chilli
To serve
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