Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2898 / 775
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel the sweetpotatoes and chop them into small bite-size pieces. Peel and finely chop the redonion and garlic. Slice the redchilli(spicy!). Rinse and drain the blackbeans and redkidneybeans.
2 Start chilli
Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the sweetpotatoes and onion and fry with a pinch of salt for 5 min. Add the garlic and cook for 2 min further.
Add the smokedpaprika, cumin, chipotle(spicy!), tomato paste, sriracha(spicy!) and brownsugar. Stir for 1 min. Add the drained blackbeans and redkidneybeans.
Add the choppedtomatoes, measuredwater and the vegetablestockcube. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20-25 min or until the sweetpotatoes are soft.
5 Finish chilli
Finally, fold in the vegan cashewcreamcheeze. Season with salt and pepper to taste. Add a splash of water if the chilli is too thick - this is your chilli.
Divide the beanchilli among bowls. Garnish with the redchilli slices (spicy!) and the saltedpeanuts.
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