Vegan Bean Chipotle Chilli with Sweet Potato
Packed with vegetables and flavour, this hearty easy vegan chilli recipe provides the perfect dish anytime of the year. Featuring GARDEN GOURMET® Vegan Mince together with chilli powder and flakes this fiery feast will leave even the biggest fans of spice feeling satisfied. Follow the steps below to create this amazing chipotle chilli recipe, ready to impress vegans and devoted meat eaters alike.
- 0:55 TIME
- 10 portions
-
easy
Method
Submitted by Anna Roig on Thu, 07/02/2020 - 07:57
INGREDIENTS
800g GARDEN GOURMET Vegan Mince
2x 400g tins black beans, drained and washed
2x 400g tins chopped tomatoes
300g red onion, peeled and finely diced
60g sundried tomato paste
60g garlic, minced
50g chipotle paste
20g olive oil
2 red pepper, deseeded and finely diced
2 cinnamon sticks
1 tsp cumin seeds
2 tbsp smoked paprika
½ tsp hot chilli powder
300ml water
ROASTED SWEET POTATO:
1.7kg sweet potatoes
40ml vegetable oil
GARNISH:
100g vegan sour cream
2 green chillies, sliced
2 corn cobs
1 tsp olive oil
1 tsp chilli flakes
Cracked black pepper
Bunch fresh coriander
- Preheat oven to 200C/400F.
- For the chili, heat the oil in a large pan over a medium heat. Add the onion and pepper, fry for 5-10 minutes then add the garlic.
- Cook for 2-3 minutes and then add cumin seeds, smoked paprika, chilli powder, chipotle pasta and tomato puree and stir so everything is well coated.
- Next add the drained black beans, GARDEN GOURMET Vegan Mince, chopped tomatoes, water and cinnamon stick. Bring to a gentle simmer for approximately 20-25 minutes.
- Peel the sweet potatoes and cut into 1/2-inch cubes. Place on a baking sheet and toss in the olive oil and then roast for 20 minutes.
- Hold the corncob standing up and cut down the sides, removing kernels as you work round. Mix the kernels with the olive oil and then roast the oven for 10-15 minutes, mixing after 10 minutes. The sweetcorn should be scorched a little at the edges.
- The chilli should be thickening and turning a deep red colour. Check consistency add more water if required.
- The sweet potato should be cooked once caramelised/brown on the edges.
- To serve, divide the chilli between 10 bowls, top each with the roasted sweet potato, vegan sour cream, fresh coriander, roasted corn, chili flakes and extra chilli!
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Chef's Tip
This vegan chili recipe can be topped with grated mild vegan cheddar and presented in soft flour tortilla boats for a less formal meal.
PORTION INFORMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2431 kJ 579 kcal | 14.9g | 3.2g | 22.3g | 0.65g |
| 29%* | 21%* | 16%* | 25%* | 11%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
| Energy kJ | 507 | 2431 | ||
| Energy kcal | 121 | 579 | 2000 | 29% |
| Fat g | 3.1 | 14.9 | 70 | 21% |
| of which saturates g | 0.7 | 3.2 | 20 | 16% |
| Carbohydrate g | 15.2 | 72.9 | 260 | 28% |
| of which sugars g | 4.7 | 22.3 | 90 | 25% |
| Fibre g | 4.0 | 19.3 | - | - |
| Protein g | 6.0 | 28.6 | 50 | 57% |
| Sodium g | 0.05 | 0.26 | 2.4 | 11% |
| Salt g | 0.14 | 0.65 | 6 | 11% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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