The heat in this vegan chilli really hits the spot. Just looking at it makes me feel better with all those warm, bright colours and inviting textures. It’s frugal, super-nutritious and even meat-lovers will enjoy this as the sweet potato makes a great substitute for meat! The chunks of sweet potato bring in that starchy goodness, as well as fibre and antioxidants! The kale adds some more texture to the chill, and brings in calcium and carotenoids!I loved how simple and quick this chilli dish was to whip up!
1 large sweet potato peeled and chopped into cubes
1 tbsp olive oil
2 garlic cloves minced
2 tbsp chilli oil ( peppercorn )
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground Turmeric
1 x 400g tin kidney beans drained and rinsed
1 x 400g tin chopped tomatoes
3 large handfuls of kale
Salt & pepper
Step 1 : Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
Step 2: Stir in the chilli, cinnamon and cumin and cook for a further couple of minutes.
Step 3: Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
Step 4: At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture. Season with salt and pepper and enjoy!
1 большой сладкий картофель, очищенный и нарезанный кубиками
1 столовая ложка оливкового масла
2 зубчика чеснока измельченных
2 ст. Л. Чили масла
1/2 ч.л. молотого корицы
1 ч.л. тмина
1 х 400 г фасоли
1 х 400 г помидоров
3 больших горсти капусты