Spicy Smoky Sweet Potato

and Mixed Bean Chilli with Peanuts

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vegan
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vegan
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Instructions

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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

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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.

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3 Add

Add the smoked paprika, cumin, chipotle (spicy!), tomato pastesriracha (spicy!) and brown sugar. Stir for 1 min. Add the drained black beans and red kidney beans

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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.

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5 Finish chilli

Finally, fold in the vegan cashew cream cheese. Season with salt and pepper to taste.

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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 779 · Prot 36 · Carbs 121 · Fat 20

Dairy-Free

Ingredients

Number of people

For chilli

Sweet potatoes 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Black beans 240 Grams
Red kidney beans 240 Grams
Water 250 ML
Vegetable stock cube 1 Piece
Vegetable oil 2 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Chipotle powder 2 Grams
Tomato paste 50 Grams
Sriracha sauce 14 Grams
Brown sugar 10 Grams
Chopped tomatoes 400 Grams
Vegan cashew cream cheese 55 Grams
Black pepper 0.5 Tsp

To serve

Red chilli large 1 Piece
Peanuts salted 40 Grams

Enjoy this warming bowl of vegan goodness!

Cooking Time: 45 min

Cals 779 · Prot 36 · Carbs 121 · Fat 20

Dairy-Free

Instructions

photo

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

photo

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.

photo

3 Add

Add the smoked paprika, cumin, chipotle (spicy!), tomato pastesriracha (spicy!) and brown sugar. Stir for 1 min. Add the drained black beans and red kidney beans

photo

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.

photo

5 Finish chilli

Finally, fold in the vegan cashew cream cheese. Season with salt and pepper to taste.

photo

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

Number of people

For chilli

Sweet potatoes 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Black beans 240 Grams
Red kidney beans 240 Grams
Water 250 ML
Vegetable stock cube 1 Piece
Vegetable oil 2 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Chipotle powder 2 Grams
Tomato paste 50 Grams
Sriracha sauce 14 Grams
Brown sugar 10 Grams
Chopped tomatoes 400 Grams
Vegan cashew cream cheese 55 Grams
Black pepper 0.5 Tsp

To serve

Red chilli large 1 Piece
Peanuts salted 40 Grams
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