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This spicy vegan chilli is packed with flavour, thick, satisfying and super filling. Even the biggest meat-eater will love this!
Free from meat, dairy, egg, gluten, peanut, sesame and soy
It takes around thirty minutes to make and is made with easy simple ingredients. It features a variety of bell peppers, sweet potatoes and kidney beans. An excellent source of protein, fiber, vitamins and minerals. Serve with brown rice and homemade guacamole, it’s the perfect comfort food for a winter evening, leaving you feeling warm and cosy.
Better still, the leftovers taste even yummier the next day!
Ingredients – Serves 2 to 3
3 tbsps. olive oil
3 bell peppers – red, orange and yellow
1 sweet potato
1 red onion
2 cloves garlic
1 large green chilli
½ tsp paprika
½ tsp ground cumin
¼ tsp ground cinnamon
small bunch of fresh coriander
1 can tomato passata
1 can kidney or aduki beans
salt and pepper to taste
Method
Roughly cut the bell peppers and sweet potato (with the skin on) into medium sized chucks. Place the vegetables on a baking tray and pour over a tablespoon of olive oil. Toss them together making sure all the vegetable chucks are evenly covered on the oil. Make sure the bell peppers and sweet potato are evenly distributed in a single layer on the baking sheet before placing it in the centre of the oven for 20 minutes. Roasting intensifies the flavours of the vegetables and leaving the skins on increases the fiber content in the dish, making it more wholesome and satisfying.
In the meantime, pour the rest of the olive oil into a medium-sized pan and turn the heat on low. Dice the red onion a similar size as the bell peppers and sweet potato. Add the red onion to the pan, bring the heat up to a medium flame. Sauté the onion, stirring occasionally until it is translucent and tender.
Then add the minced garlic and chopped green chilli. If you want your dish to be hot, add in the chilli seeds to the oil otherwise leave them out. When the garlic and chilli are frying with the onion, turn the heat back down to a low flame and stir until the onions have turned lightly golden brown.
Proceed to add the spices and the fresh coriander on a very low heat and allow their wonderful flavours to permeate the oil. After a minute or so, add in the tomato passata, cover and leave to bubble away gently. Drain and wash the kidney or aduki beans before adding them to the bubbling tomato sauce.
Once the sweet potato and bell peppers have been cooked in the oven, add them to the tomato sauce and bean mixture and simmer on a low heat for a further ten minutes to allow the flavours to mingle.
Add salt and pepper to taste before serving with some brown rice.
Eat and enjoy!
P.S – If you are not following the 21 Day Body Reset program or you are allowing yourself a ‘cheat meal’ after the program is over, this Mexican Chilli is great over nachos! Layer some nachos on a baking sheet, drizzle some of the mexican chilli on top. Repeat another layer of nachos and mexican chilli before sprinkling some grated mature cheddar cheese. Place in the oven at 180 degrees centigrade for 20 minutes. Once done, drizzle over some sour cream, chopped spring onions, diced avocado, diced tomatoes (seeds taken out) and chopped coriander before serving. Delicious!!!
Let me know if you make this and how it turned out in the comments box below. Would love to hear from you.
Anita Anand
xxx
P.S. – Another recipe you might enjoy is my Middle-Eastern Roasted Cauliflower, Chickpea and Spiced Sweet Potato Salad
