Spicy Smoky Sweet Potato

and Mixed Bean Chilli with Peanuts
Enjoy this warming bowl of vegan goodness!
Cooking time: 45 min
Cals 809 · Prot 38 · Carbs 124 · Fat 21
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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
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
250 ML
Vegetable stock cube
1 Piece
Cashew cream cheeze
55 Grams

To serve

Large red chilli
1 Piece
Salted peanuts
40 Grams


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
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 pastesriracha (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 cheeze. Season with salt and pepper to taste. Add a splash of water if the chilli is too thick - this is your chilli.
6 Serve
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.

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