Main Course
A hearty and warming sweet potato chili, rich with diced sweet potatoes, bell peppers, vegan mince, and beans in a spiced tomato base. Finished with a tangy vegan cream topping and crunchy tortilla chips.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
1Red chili pepper
2Onion
2 cloveGarlicFinely chop 1 red chili pepper, 2 onion, and 2 clove garlic.
200 gRed bell pepper
300 gSweet potatoesDice 200 g red bell pepper and 300 g sweet potatoes.
20 mlOlive oil1Red chili pepper2Onion2 cloveGarlicHeat 20 ml olive oil in a large pot over medium heat. Add the chopped onion, garlic, and red chili pepper, and sauté for 5 minutes until softened and fragrant.
200 gRed bell pepper300 gSweet potatoes
350 mlWater
400 gTomato sauce
30 gTomato paste
10 mlVegetable stock powder
5 mlCumin
5 mlSweet paprika
10 mlCocoa powder
5 mlSalt
2½ mlBlack pepperAdd the diced sweet potatoes and red bell pepper to the pot. Stir in 350 ml water, 400 g tomato sauce, 30 g tomato paste, 10 ml vegetable stock powder, 5 ml cumin, 5 ml sweet paprika, 10 ml cocoa powder, 5 ml salt, and 2½ ml black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the chili simmer for 15 minutes, or until the sweet potatoes are tender.
180 gVegan mince
250 gKidney beans
285 gCornStir in the 180 g vegan mince, 250 g kidney beans, and 285 g corn. Continue to simmer for another 5 minutes to heat through and allow the flavours to meld.
1Lemon
60 mlVegan creamWhile the chili simmers, squeeze the juice from 1 lemon and mix it thoroughly with 60 ml vegan cream in a small bowl.
60 mlVegan cream
30 gTortilla chips
2½ mlChilli flakesLadle the hot chili into individual bowls. Top each serving with a dollop of the vegan cream mixture, a few tortilla chips, and a sprinkle of 2½ ml chilli flakes.