An easy recipe to make on a Sunday…
I’ve properly got into batched cooking on a Sunday. Prepping a meal in the afternoon for an early dinner, but making a huge amount. I love this veggie chilli. It’s ideal to make and leave on the hob for people to reheat as and when they want food. If you make a large portion of the veggie chilli, you can be placed in the freezer, ready as a quick meal for another day. It’s also a great lunch that you can take with you to work.
This delicious veggie chilli is such a simple dinner to make. I guarantee that you’ll not be disappointed if you give this a go…
(serves 4 people/ 2 people with lots of leftovers!)
4 sweet potatoes
1 red onion
2 cloves of garlic
1 red pepper
1 yellow pepper
2 tbsp hot sauce
2 tsp ground cumin
400g chopped tomatoes
400g kidney beans
salt & pepper
Sweet potato veggie chilli.
Preheat the oven to 200 C. Chop the sweet potato up into chunks and place on a tray with some olive oil and salt. Put into the oven and bake for 20 minutes.
While the sweet potato is in the oven, chop the red onion and peppers and place into a preheated pan with a splash of olive oil. Cook until soft. Add the garlic (chopped), along with the ground cumin and hot sauce. Stir for a few minutes.
Pour in the chopped tomatoes and kidney beans (drain first) into the pan. Fill the tomato tin with some water and pour into the pan and turn the heat up. Simmer for 10- 15 mins until the sauce becomes thick. For added flavour, add some chunks of dark chocolate for something extra.
Once the potatoes are done, chuck them into the veggie chilli. Stir and keep them on the hob for a couple of more minutes. Serve with a dollop of sour cream and grated cheese.