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

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

 

  1. Preheat oven to 200C/400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. The chilli should be thickening and turning a deep red colour. Check consistency add more water if required.
  8. The sweet potato should be cooked once caramelised/brown on the edges.
  9. 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!

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

FatSaturatesSugarsSalt

2431 kJ

579 kcal

14.9g3.2g22.3g0.65g
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 ValuesPer 100gPer serveAdult RI% RI*
Energy kJ5072431  
Energy kcal121579200029%
Fat g3.114.97021%
of which saturates g0.73.22016%
Carbohydrate g15.272.926028%
of which sugars g4.722.39025%
Fibre g4.019.3--
Protein g6.028.65057%
Sodium g0.050.262.411%
Salt g0.140.65611%

 

*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.