This versatile chilli is perfect to feed a crowd or for a few easy weeknight meals. Simple, clean and packed full of vegetables and beans. This vegan chili is hearty and slightly spicy. The secret sweet potato add gives the chili a slightly sweet depth of flavour.
Heat oil in a large pot over medium heat.
Add diced onion and garlic, followed by carrot and celery. Stir to combine and cook for 3-4 minutes until translucent.
Add all herbs and spices (and jalapeno if using) and stir to combine. Let cook for 5 more minutes until fragrant.
Rinse and drain the black and red kidney beans. Add to the pot along with the tomato puree, diced tomatoes and stock.
Roughly chop the sweet potato before placing in a food processor. Process until broken down into small rice sized pices. Add to the pot.
Cook for 30 minutes or so on low-medium heat. Once liquid rises to the top, stir in the tomato paste.
Let simmer on low heat for one hour, minimum. Keep cooking up to 3 or 4 hours for maximum flavour!
Serve with guacamole, corn salsa and corn chips as a tasty snack. OR enjoy with a side salad for a light, casual meal.
SHORT DESCRIPTION
This versatile chilli is perfect to feed a crowd or for a few easy weeknight meals. Simple, clean and packed full of vegetables and beans. This vegan chili is hearty and slightly spicy. The secret sweet potato add gives the chili a slightly sweet depth of flavour. You can modify the spice to your taste and serve with avocado, salsa and grilled corn or serve with corn chips and a side salad for a casual meal. Also delicious stuffed in a baked sweet potato!
DESCRIPTION
Heat oil in a large pot over medium heat.
Add diced onion and garlic, followed by carrot and celery. Stir to combine and cook for 3-4 minutes until translucent.
Add all herbs and spices (and jalapeno if using) and stir to combine. Let cook for 5 more minutes until fragrant.
Rinse and drain the black and red kidney beans. Add to the pot along with the tomato puree, diced tomatoes and stock.
Roughly chop the sweet potato before placing in a food processor. Process until broken down into small rice sized pices. Add to the pot.
Cook for 30 minutes or so on low-medium heat. Once liquid rises to the top, stir in the tomato paste.
Let simmer on low heat for one hour, minimum. Keep cooking up to 3 or 4 hours for maximum flavour!
Serve with guacamole, corn salsa and corn chips as a tasty snack. OR enjoy with a side salad for a light, casual meal.
INGREDIENTS
1 tbsp organic extra virgin olive oil 2 small brown onions, finely diced 2 garlic cloves, finely diced 4 large carrots, diced 2 large stalks of celery 1 small sweet potato 1 fresh Jalapeno chili (optional), diced 2 x 400g tins organic black beans 2 x 400g tins organic diced tomatoes 1 x 400g tin organic red kidney beans 1 x 690g jar of tomato puree/passata 1 cup of stock of choice vegetable, chicken etc. 1 tbsp organic coriander leaves 1 tsp organic garlic powder 1 tsp onion powder ½ tsp organic chilli powder ½ tsp organic cayenne pepper ½ tsp organic paprika ½ tsp organic ground cumin 2 tbsp organic tomato paste
Method
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