Try our sweet potato chilli then check out our vegan quinoa chilli, vegetarian chilli, slow-cooker bean chilli and vegan chilli.
For more delicious vegan options, check out our vegan risotto, vegan moussaka and vegan curry recipes.
Ingredients
- onion 1 large, finely chopped
- garlic 2 cloves, crushed
- olive oil
- mild chilli powder 1 tbsp
- ground cumin 1 tsp
- sweet potatoes about 750g, peeled and cubed
- quinoa 100g, soaked in cold water for 10 minutes, and drained
- chopped tomatoes 400g tin
- vegetable stock 600ml
- black beans 400g tin, rinsed and drained
- coriander a small bunch, to serve
- soured cream or yogurt to serve (optional)
Method
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Step 1
Cook the onion and garlic in 1 tbsp olive oil until soft. Add the chilli powder and cumin, cook for a minute then add the sweet potato, quinoa, tomatoes and stock. Simmer for 10 minutes then add the beans and simmer for another 20-30 minutes until the sweet potato and quinoa are tender and the sauce has thickened. Scatter over the coriander and serve in bowls with a dollop of soured cream or yogurt if you like.
Nutritional Information
- Kcals 388
- Fat 5.8g
- Saturates 0.7g
- Carbs 65.3g
- Fibre 12.8g
- Protein 12.1g
- Salt 1.1g