Vegetarian chili recipe

Posted on sustenance

If you're spoilt for choice again as to which vegetarian dish you're in the mood for in summer, we have a fantastic South American recipe idea for you. Plenty of vegetables combined with sweet potatoes and served with rice or tortillas could be just the thing for you.

Our vegetarian chili tastes super delicious, but it's also super spicy! Be careful and enjoy the healthy dish.

Preparation time: 1½ hours
Portions: 6

ingredients

• 450 g sweet potatoes
• 1 coated teaspoon of cayenne pepper and a little more for later sprinkling
• 1 heaped teaspoon of ground caraway and a little more for later sprinkling
• 1 spread teaspoon of ground cinnamon and a little more for later sprinkling
• canola oil
• Freshly ground black pepper
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 1 bundle of fresh cilantro
• 1 red chilli pepper
• 2 cloves of garlic
• 2 x 400 g canned beans (e.g. kidney beans, chickpeas, pinto beans, cannellini beans)
• 2 x 400 g chopped canned tomatoes

Preparation

Preheat the oven to 200°C. Die Peel sweet potatoes and cut them into bite-size pieces cut.

Each with a pinch cayenne pepper, cumin and cinnamon Sprinkle, drizzle with olive oil.

Place on a baking sheet and spread thoroughly, Sprinkle with pepper.

Put the baking tray in the oven and leave it there for 40 minutes until the sweet potatoes are soft and golden brown.

Nun peel the onion and cut them into large pieces. You can now the peppers Cut in half, remove the core and also chop coarsely. Then remove the cilantro leaves and set them aside for now while you finely chop the stems. First remove the seeds and chop the chili pepper and then the garlic.

Now you should heat a large pan on medium heat and add two tablespoons of oil. Give Add onion, bell pepper and garlic and let the whole thing cook for five minutes.

Finally, add coriander stalks, chilli and spices and leave the dish Cook for another five to ten minutes; stir gently.

You can drain the beans now and rinse in a colander under cold running water. Then add them to the pan along with the canned tomatoes.

Give your chili a good stir and bring it to a boil, then reduce the temperature back to medium and let it simmer for 25-30 minutes. If the consistency is too thick for you, simply add a splash of water.

Now add the pepper together with the onion, garlic and coriander.

Now mix the sweet potatoes with your chilli and most of the coriander leaves.

With the remaining leaves, you can garnish the dish and then together with rice or tortillas and guacamole as a side dish serve.

Bon appétit!

If you cook this chilli, we would be very grateful for a Happy photo of your dish. Also take a look at our Brazilian recipe ideas. You are also welcome to leave comments and ask questions in the comments. Or simply forward the recipe to your friends, relatives and acquaintances to try it out together.

Your Holmes Place team

Posted on sustenance