Plant- Based Chili

 This chili is filling, comforting and very tasty. I like to serve it with corn chips and mashed avocados mixed with lime juice, fresh cilantro, salt and black pepper.


Plant- Based Chili
Serves 5
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 2 sweet potatoes, peeled and cut in bite- sized chunks
  2. 1 tsp cayenne pepper (less if you have young children)
  3. 1 heaped tsp ground cumin
  4. 1 tsp ground cinnamon
  5. Sea salt
  6. Freshly ground black pepper
  7. Extra vergin olive oil
  8. 1 onion, chopped
  9. 1 red pepper, deseeded and chopped
  10. 1 yellow pepper, deseeded and chopped
  11. 2 cloves garlic, minced
  12. Bunch of fresh cilantro, leaves and stems separated
  13. 1 400 g canned pinto beans, well rinsed and drained
  14. 1 400 g canned red kidney beans, well rinsed and drained
  15. 2 x 400 g canned chopped tomatoes
  1. Preheat the oven to 400F/200C.
  2. Sprinkle sweet potatoes with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out in a single layer on a baking tray and bake for 40 minutes until golden.
  3. Finely chop the cilantro stalks.
  4. Meanwhile, heat 1 tablespoon of oil in a large pot over medium-high heat. Add the onion, peppers and garlic and cook for 5 minutes.
  5. Add the coriander stalks, chilli and spices and cook for another 6 minutes or until softened, stirring every couple of minutes.
  6. Add tomatoes and beans and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. If it gets too thick add a little bit of water.
  7. Stir in the roasted sweet potatoes and the cilantro leaves. Taste and season with salt and pepper, if needed.
  1. Much healthier to use properly soaked and dried beans instead of canned beans.

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