Hearty one pot chipotle chilli topped with baked sweet potatoes, avocado and cashew cream and coriander! What’s better than a big bowl of smoky chilli on a cold autumn evening?
This recipe is packed with flavours, protein and iron! making the ultimate recipe for plant based eaters! And for the rest its is just the perfect cozy recipe for a cold rainy day!
Chipotle Sweet Potato Chilli
Serves: 3-4 Prep Time: 15 min Cooking Time: 30 min
1 red bell pepper
2 garlic cloves
1/2 tsp ground cumin
2 tsp smoked paprika
1 large red onion
2-3 tsp chipotle paste
1 tbsp tomato paste
2 - 28 onz black bean tins
1-15.5 onz tin chopped tomatoes
2/3 Cup water
3 sweet potatoes
2 tbsp olive oil
Salt and pepper to taste
To Top: Avocado, Fresh Coriander, Chilli Flakes, Vegan Sour Cream or Coconut yogurt
Preheat oven to 200ºC / 400º F and line a baking sheet with parchment paper.
Mince the onion bell pepper and garlic very finely. Bring a medium size pot to medium heat and add 1/2 tbsp of olive oil. Once hot add onion and pepper and fry for 3 min, then add the garlic and keep cooking for another 3 min.
Add cumin, chipotle, paprika and tomatoes past and stir until everything is well coated. Drain beans and add to the pot along with the chopped tomatoes and water. Bring to simmer and leave for 25 min until it thickens and turns into a deep red colour.
Peel sweet potatoes cut into bite size cubes and place in you lined baking sheet, drizzle with olive oil , salt and pepper and bake for 20 min.
Serve chilli with roast sweet potatoes, vegan sour cream or coconut yogurt, coriander and chilli.