Spicy Smoky Sweet Potato

Name: Spicy Smoky Sweet Potato and Mixed Bean Chilli with Peanuts
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Piece of Red onion; 2 Piece of Garlic cloves; 240 Grams of Black beans; 1 Tsp of Black pepper; 240 Grams of Red kidney beans; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Smoked paprika powder; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 50 Grams of Tomato paste; 14 Grams of Sriracha sauce; 10 Grams of Brown sugar; 400 Grams of Chopped tomatoes; 250 ML of Water; 1 Piece of Vegetable stock cube; 55 Grams of Cashew cream cheeze; 1 Piece of Large red chilli; 40 Grams of Salted peanuts

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

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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

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