Healthy Vegetable Chilli

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Chilli is a spicy Tex-Mex stew made with beef, tomatoes, beans, vegetables, and spices. Vegetarian chilli gained popularity in the US during the 1960s and 1970s with the rise of vegetarianism. In some cultures restricting the use of meat, this comfort food also became popular. The main ingredient that is beans is still present in vegetarian chilli. Meat replacements like tofu, mushrooms, and textured vegetable protein are also used in some recipes. If you are a vegetarian or just cutting meat out of your diet, then this hearty vegetarian chilli dish is perfect for you. It is absolutely easy-to-make, bursting with flavors, and really healthy. What’s best is that you can prepare this dish ahead of time. It stores well in the fridge for a good 3 to 4 days. Simply reheat it and it’s ready for your tortilla chips in no time.

Ingredients:

This recipe takes about 90 minutes to make. Serves 4.

• 2 sweet potatoes, peeled and cut into bite-sized chunks
• 1 tbsp olive oil
• ¼ tsp cayenne pepper
• ¼ tsp ground cumin
• ¼ tsp ground cinnamon
• ¼ tsp sea salt
• ⅛ tsp ground black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 2 garlic cloves, minced
• 1 red chili, seeded and chopped
• 1 green chili, seeded and chopped
• 1 tbsp ground cinnamon
• 1 tbsp ground cumin
• 1 tbsp cayenne pepper
• ¼ cup of chopped fresh coriander stalks
• 2 (400 grams) cans of black beans, drained
• 2 (400 grams) cans of peeled tomatoes
• ¼ cup of chopped fresh coriander leaves

Instructions:

Preheat the oven to 400°F.
Put the sweet potato chunks on a baking sheet.
Drizzle with olive oil, then sprinkle with cayenne pepper, ground cumin, ground cinnamon, sea salt, and ground black pepper.
Mix well to make sure the spices coat each piece of sweet potato.
Roast in the oven for 40 minutes or until golden brown.
Heat olive oil in a pan over medium-high heat, then add onion, red pepper, yellow pepper, red chili, and garlic.
Sauté for 3 minutes.
Add cinnamon, cumin, and cayenne pepper.
Continue sautéing for 5 minutes.
Add black beans, peeled tomatoes, and coriander stalks.
Stir and simmer over medium-low heat for 25 to 30 minutes or until the liquid has reduced and thickened.
Add roasted sweet potato chunks and stir.
Add salt, pepper, and coriander leaves.
Give it a final stir, then turn off the heat.
Transfer to a serving bowl with tortilla chips, sour cream, and guacamole.

Ideas And Tips:

You can also use other beans such as kidney, chickpea, pinto or cannellini.





Aside from roasted sweet potato, you can use roasted eggplant, potato or squash.

You can also add corn, mushrooms, beets or tofu.


images – https://www.youtube.com/watch?v=d0JGATgGtNk



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