This vegan chilli is the 3rd recipe i've made from the recently published BBC Good Food Vegan 2021 magazine, that can also be found on the BBC Good Food website.
We love chilli con carne but didn't miss meat from this dish at all - it's healthy, with lots of vegetables and is full of flavour. Definitely a recipe to be made again and again!
Tips
- Leftovers can be frozen in an airtight container for up to 3 months. Defrost overnight and reheat on the hob.
- This vegan chilli recipe can easily be adapted if you’re cooking for less or more people.
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Ingredients
- 3 tbsp olive oil
- 2 sweet potatoes, peeled and cut into medium chunks
- 2 tsp smoked paprika
- salt and freshly ground black pepper
- 2 tsp ground cumin
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 to 2 tsp chilli powder (depending on how hot you like it)
- 1 tsp dried oregano
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 red pepper, cut into chunks
- 2 x 400g tins chopped tomatoes
- 200ml water
- 400g tin black beans, drained
- 400g tin kidney beans, drained
To serve:
- lime wedges
- avocado slices
- rice or baked potatoes
- chopped coriander
- nachos (optional)
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Instructions
- Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in aroasting tin and drizzle over 1.5 tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 minutes until cooked.
- Meanwhile, heat the remaining oil in a largesaucepan over a medium heat. Add the onion, carrot and celery. Cook for 8 to 10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 minute more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for another minute.
- Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 minutes. Then add the beans and cook for another 10 minutes before adding the sweet potato. Season to taste then serve with lime wedges, avocado slices, rice or baked potatoes and chopped coriander…and some nachos on the side (optional).
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Vegan Chilli
Ingredients
- 3 tbsp olive oil
- 2 sweet potatoes peeled and cut into medium chunks
- 2 tsp smoked paprika
- salt and freshly ground black pepper
- 2 tsp ground cumin
- 1 onion chopped
- 2 carrots chopped
- 2 celery sticks chopped
- 1 to 2 tsp chilli powder (depending on how hot you like it)
- 1 tsp dried oregano
- 2 garlic cloves crushed
- 1 tbsp tomato purée
- 1 red pepper cut into chunks
- 2 x 400g tins chopped tomatoes
- 200ml ml water
- 400g tin black beans drained
- 400g tin kidney beans drained
To serve:
- lime wedges
- avocado slices
- rice or baked potatoes
- chopped coriander
- nachos (optional)
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in aroasting tin and drizzle over 1.5 tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 minutes until cooked.
- Meanwhile, heat the remaining oil in a largesaucepan over a medium heat. Add the onion, carrot and celery. Cook for 8 to 10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 minute more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for another minute.
- Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 minutes. Then add the beans and cook for another 10 minutes before adding the sweet potato. Season to taste then serve with lime wedges, avocado slices, rice or baked potatoes and chopped coriander…and some nachos on the side (optional).
Notes
- Leftovers can be frozen in an airtight container for up to 3 months. Defrost overnight and reheat on the hob.
- This vegan chilli recipe can easily be adapted if you’re cooking for less or more people.
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