A rainy day calls for a cosy snack to munch on as you catch up on your favourite programmes and movies. With a bowl of this vegetarian version of chilli in hand, you’ll be more at ease beneath the covers. You don’t have to be on a plant-based diet to appreciate this hearty dish; it’s full of flavour, texture, and healthful ingredients that will leave you feeling satisfied without adding any unnecessary fat or cholesterol to your diet.
HEARTY AND DELICIOUS VEGETARIAN CHILLI SUGGESTIONS
Black beans may be replaced with kidney beans, chickpeas, pinto beans, cannellini beans, or a combination of these beans. You can get all the protein and fibre you need, two things essential to a tasty chilli, from them. It’s not particularly hot on its own, but you may adjust the intensity by adding your favourite spices and chilies. The health advantages of peppers, onions, carrots, and other vegetables are amplified by the use of spices. Use as a filling for a burger bun or with a huge amount of fluffy white rice.
This vegetarian chilli is cosy, substantial, and delicious, and it is a great way to get in a plant-based and meatless dinner with a tonne of flavour and nutrients.
HEARTY AND DELICIOUS VEGETARIAN CHILLI RECIPE
Recipe by Bianca Pistorius
Course: Dinner
Cuisine: Global
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 1 hour 30 minutes
INGREDIENTS
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500 g sweet potatoes
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1 tsp cayenne pepper, plus extra for sprinkling
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2 heaped tsp ground cumin, plus extra for sprinkling
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1 heaped tsp cinnamon, plus extra for sprinkling
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1 heaped tsp ground coriander, plus extra for sprinkling
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3 tbsp. olive oil
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1 large onion
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1 red pepper
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1 yellow pepper
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4 cloves garlic
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2 fresh green chillies
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1 handful fresh coriander
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2 400g tins black beans (can be substituted with kidney, chickpea, pinto, cannellini)
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2×400 g canned peeled and chopped tomatoes
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salt and pepper to taste
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1 lime or lemon
METHOD
- Preheat oven to 200°C.
- Peel and chop the sweet potatoes into small bite-sized chunks and place on an oiled baking tray.
- Sprinkle with cayenne, cumin, cinnamon, coriander, sea salt and pepper. Drizzle with olive oil, toss to coat and roast for 45 min (or until golden and tender).
- While the potatoes are roasting: peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Finely chop the cloves of garlic.
- Heat 2-3 tablespoons of olive oil in a large pan over medium-high heat and add onions, peppers and garlic. Cook for five minutes, stirring regularly.
- Remove leaves from fresh coriander and set aside. Finely chop the coriander stalks, and de-seed and finely chop the chillies. Add to the pan together with all the spices. Lower the heat to medium-low and cook for a further 5-10 minutes until softened and slightly caramelised. Stir occasionally.
- Add the beans (juice and all) and tomatoes and stir well.
- Increase the heat to bring to the boil and then reduce heat to simmer for 25-30 min until reduced and thickened. Keep an eye on it and stir occasionally.
- Stir in the roasted sweet potato and most of the coriander leaves. Add salt and pepper to taste.
- Finish off with a squeeze of lime or lemon juice and garnish with the remaining coriander leaves.
NOTES
- Delicious served with sour cream, guacamole and tortilla/nacho chips
»HEARTY AND DELICIOUS VEGETARIAN CHILLI RECIPE«