Vegan Chilli

My grandma's healthy vegan chilli recipe packs in plenty of vegetables and doesn't fall short on flavour either. Serve with rice or in jacket potatoes for a filling supper! It's gluten free, high-fibre, and very healthy! Will keep in an airtight container in the freezer, for up to three months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200 degree celscius/180 degrees celscius fan-forced/gas 6. Put the sweet potato in a roasting tin and drizzle over 1 and 1/2 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.

Step 2

Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, carrot, and celery. Cook for 8-10 minutes, stirring occascionally until soft, then crush in the garlic, and cook for 1 minute more. Add the remaining dried spices and tomato puree. Give everything a good mix and cook for 1 minute more.

Step 3

Add the red pepper, chopped tomatoes, and 200ml water. Bring the chilli to a boil, then simmer for 20 minutes. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste, then serve with lime wedges, guacamole, rice, and coriander.