MealPlanned
- Dinner
- 55 min
- Dairy-Free
- Gluten-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Vegan chilli sin carne
Three-bean and sweet potato chilli with rice (vegan).
- Calories
- 575
- Protein
- 22 g
- Carbs
- 107 g
- Fat
- 8 g
Per serving. Makes 6 servings.
Ingredients
- 2 tbsp Olive oil
- 2 Onion
- 2 Red bell pepper
- 3 Garlic
- 2 tsp Chilli powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 500 g Sweet potato
- 800 g Chopped tomatoes, canned
- 400 g Kidney beans, canned, drained
- 400 g Black beans, canned, drained
- 400 g Pinto beans, canned, drained
- 300 ml Vegetable stock
- 900 g Brown rice, cooked
Contains: Celery. Always check the labels of what you buy.
Method
- Peel and chop the onions, deseed and chop the peppers and crush the garlic. Peel the sweet potato and cut into 1.5 cm dice.
- Heat the oil in a large casserole and soften the onions and peppers for 8 minutes. Add the garlic, chilli powder, cumin and smoked paprika for 1 minute.
- Add the sweet potato, tomatoes, all three beans and the stock.
- Simmer for 30 minutes, stirring now and then, until the sweet potato is tender and the chilli thick.
- Serve with the warm rice. Freezes well.
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