I’ve been meaning to post this chili recipe for a very long time now but never got around to do it. With now having some extra time again and it being Veganuary I thought it would be a perfect time for it. This is a quick and very simple recipe as it is minimal prep, most of your ingredients are from a tin or bag.
The first time I had chili was when I was an Au Pair in the US. I had been on a horseback ride with the family in December in the cold Nevedan desert. Which incidentally was also the first time I ever sat on a horse. Despite my reservations the horseback ride went fine, we were on a long trail going around a ranch so pretty calm for a beginner. What I hadn’t estimated was how cold it would be. During the day we were fine and I did bring a jacket but once the sun went down oh my did I freeze! But once out in the desert there isn’t really much else to do than wait it out. So once we got back to the ranch I found out that they were serving chili and it being hot I went for it immediately. It was a great first experience and I have loved chili ever since.
Nowadays I don’t eat meat so I usually opt out and serve the chili with some rice instead or I use a vegan meat alternative. But you can use this recipe and use real mince as well if you fancy. I personally don’t eat meat anymore (except for the occasional fish) but believe it is a decision everyone should make for themselves. This chili also has sweet potato in it so it’s nice and filling and gives it a bit of a something different from all the beans. Shall we got on to the recipe then!
Put oven on 220C fan
This recipe yields 4 portions
1 large sweet potato, peeled and cubed
1 red onion, finely chopped
2 garlic cloves, crushed
1/2 red chilli, deseeded and finely chopped
1 tsp cumin
1/2 tsp hot chilli powder
1/2 tsp cinnamon
1 sweet pepper, cut into squares
1 400g tin kidney beans
1 400g tin mixed bean salad
1 400g tin chopped tomatoes
1 cup sweet corn, I used frozen but I’m sure tinned are fine as well
1 cup vegan mince alternative, I usually use Plant Pioneers
1 lime, cut in wedges
Start by peeling and cubing your sweet potato. Cover it in oil and 1/2 tsp of the cumin and cinnamon. Once all covered put on a baking tray and bake in the oven for approximately 20 minutes, you want it to get a bit crispy around the edges so they don’t end up soggy once in the chili. Meanwhile sautee your red onion in some olive oil in a large pan until it softens. Add the garlic and cook for another minute or so. Add the chilli pepper, rest of the cumin and hot chilli powder and mix until all the spices are incorporated. Next add in the sweet pepper and cook for another 4-5 minutes until the sweet pepper is soft. Next add all the tins in plus the corn and mince.
Mix all the ingredients in the pan and cover to simmer for about 30 minutes. Once done add the baked sweet potato. Serve in a bowl and squeeze some fresh lime juice on top.
Hope you enjoy!