Make this dish diabetic-friendly by serving with brown rice or multi-seed nacho corn chips.
Recipe, styling and photograph by Sam Linsell
Vegan chilli with sweet potato
- 30ml (2 tbsp) extra-virgin olive oil
- 1 celery stalk, finely chopped
- 1 red onion, peeled and finely chopped + extra chopped, to garnish
- 1 carrot, finely chopped
- 2 garlic cloves, peeled and crushed
- 5ml (1 tsp) cumin
- 1 small red/green chilli, minced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 10ml (2 tsp) oregano
- 2 x 400g tins chopped, peeled tomatoes
- 15ml – 30ml (1 tbsp – 2 tbsp) chipotle in adobo sauce (available at yuppiechef.com) or 30ml (2 tbsp)
- pickled jalapeño and 5ml (1 tsp) smoked paprika
- 5ml (1 tsp) dried chilli flakes (optional)
- salt and freshly ground blackpepper, to taste
- 1 large sweet potato, cut into small-medium cubes (about 2 cupfuls)
- 2 x 400g tins beans (kidney, butter, black or cannellini), rinsed and drained
- TO SERVE
- avocado, diced/guacamole
- fresh coriander, finely chopped
Heat the olive oil in a large non-stick frying pan, and sauté the celery, onion and carrot until soft, about 4 minutes. Add the garlic, cumin and chilli, and fry, 1 minute further, until aromatic.
Add this mixture to a slow cooker pot along with the remaining ingredients, except the sweet potato
and beans. Season to taste.
Cook on high, 2 hours, and add the sweet potatoes. Continue cooking on high, a further 2 hours. Or cook on low, 8 hours, adding the sweet potatoes at the halfway mark.
Stir in the beans just before serving garnished with chopped red onion, diced avocado/guacamole and coriander.
PRESSURE COOKER Follow the steps as per the slow cooker method, but add the sweet potato, together with the other ingredients at the beginning. Cook, 15 minutes, and then use a slow release of pressure.