Vegetarian chilli

Light and full of flavours vegetarian chilli with sweet potatoes, red kidney beans, peppers and tomatoes, seasoned with cumin, coriander, fennel seeds, cinnamon and chilli.

This dish is very easy to prepare and it doesn’t take too long to cook. To make it, we used medium sized sweet potatoes, soaked overnight red kidney beans and sliced ramiro peppers to add extra sweetness and texture. Vegetables were seasoned with typical mexican spices – cumin, ground coriander, fennel seeds and a pinch of cinnamon. We fried the spices with garlic and onions to make them aromatic and fragrant. We used fresh, ripe tomatoes but when not in season you can use chopped tinned tomatoes.

We served the dish with a dollop of sour cream, generously sprinkled with coarsely chopped fresh coriander. It tastes great when served with nachos, long grain rice or warm garlic baguette. Enjoy.

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Recipe tip

To save time you can use tinned red kidney beans.

Vegertarian chilli

Our rating: 51

Serves: 2

Vegertarian chilli

Ingredients:

  • 2 medium sweet potatoes
  • 2 large red peppers (romano)
  • 150 g dried kidney beans, soaked overnight
  • 1 red onion, diced
  • 2 garlic cloves, sliced
  • 4 large tomatoes, diced
  • 1 small red chilli pepper, deseeded and sliced
  • 4 tbsp sour cream
  • 1 tbsp olive oil
  • 1 bunch of coriander, coarsely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 / 2 tsp cinnamon
  • cayenne pepper, freshly ground black pepper and sea salt for seasoning

Method:

  • Wash and peel the potatoes, slice into large bite size cubes.
  • Heat the oil in a large sauce pan, add garlic and onion and fry for 3 - 4 minutes stirring continuously until onion softens.
  • Add ground coriander, cumin, fennel seeds, cinnamon and chilli, fry for 1 more minute to make the spices fragrant and aromatic.
  • Add potatoes, pepper, beans, tomatoes and 4 table spoons of water, season with salt and a pinch of cayenne pepper, reduce the heat, cover and let it simmer for 45 - 60 minutes until beans are soft.
  • Taste and season if necessary.
  • Serve decorated with sour cream, sprinkled with coarsely chopped coriander. Tastes great when served with rice, nachos or warm garlic bread.
http://www.dailygourmet.co.uk/vegetarian-chilli/

 

Nutrition per 1 portion*

calories 356 kcal
carbs 66 g
fat 7 g
protein 13 g
sodium 1595 mg
sugar 26 g

*all values estimated, depend on products used 

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