Spicy Smoky Sweet Potato

and Mixed Bean Chilli with Peanuts
Enjoy this warming bowl of vegan goodness!
930 Reviews
Cals 775 · Prot 33 · Carbs 106 · Fat 14
Vegan
Try Hello Chef Now
45 min
Spicy Smoky Sweet Potato and Mixed Bean Chilli with Peanuts
Enjoy this warming bowl of vegan goodness!
930 Reviews
Cals 775 · Prot 33 · Carbs 106 · Fat 14
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For chilli
Sweet potatoes
400 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Black beans
240 Grams
Black pepper
0.5 Tsp
Red kidney beans
240 Grams
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
Water
250 ML
Vegetable stock cube
1 Piece
Cashew cream cheeze 2*
55 Grams
To serve
Large red chilli
1 Piece
Salted peanuts 1*
40 Grams

Allergens

*2 Tree Nuts, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel the sweet potatoes and chop them into small bite-size pieces. Peel and finely chop the red onion and garlic. Slice the red chilli (spicy!). Rinse and drain the black beans and red kidney beans.
Start chilli

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.
Add

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.
Simmer

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.
Finish chilli

5 Finish chilli

Finally, fold in the vegan cashew cream cheeze. Season with salt and pepper to taste. Add a splash of water if the chilli is too thick - this is your chilli.
Serve

6 Serve

Divide the bean chilli among bowls. Garnish with the red chilli slices (spicy!) and the salted peanuts.
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