This hearty, spicy dish will fill you up with a delicious range of vegetables and lots of fibre for a good night’s sleep! Its your five a day in a bowl!
Makes a big batch of chilli you can use for lunches or tomorrow’s dinner too.
Ingredients:
- 1 medium sweet potato (1/2 per person)
- 1 onion, finely diced
- 1 Tsp minced garlic
- 1 can kidney beans
- 1 can black beans
- 1 can corn kernels
- 2 cans diced tomatoes
- 2 sticks diced celery
- 2 cups chopped button mushrooms
- 1 Tsp Tomato paste
- Cumin, Cayenne pepper/chilli powder or fresh chilli, salt, pepper to taste
- 1 Avocado
- 1 lime, juiced
- Fresh coriander and/or greens to serve
Method
Cut your sweet potato in half length wise, season with salt and pepper and a good glug of olive oil. Roast in the oven at about 180 degrees celsius while your Mexican chilli cooks.
For the chilli, soften the onions in the pan with some olive oil. Add the spices to combine and cook slightly. Combine all the other ingredients in the pan and bring to the boil. Let simmer for an hour or so, until the sweet potato is nice and caramelised.
Serve in a bowl over sweet potato and greens, with a side of guacamole made with the avocado, lime juice and salt and pepper. Sprinkle some coriander over the top if you’re feelin’ fancy.
Plant based dinner for two- done!
Vegan, Gluten-Free, Lactose-Free, Vegetarian
Alice Elizabeth Nutrition 