Packed with veggies AND delicious flavours, this chilli from Hummusapien will always be a winner at the dinner table.
It’s great for meal prep too - just keep any extra portions in the fridge or freezer for days when you don’t have time to cook.
The highlight of this recipe? You can get super creative with the toppings so it’ll feel like you’re enjoying a new dish every time!
Overview:
Prep time: 10 minutes
Cook time: 1 hour
Serves: 6 people
Ingredients:
2 tbsp oil
1 onion, diced
4 cloves of garlic
1 bell pepper, chopped
1 carrot, chopped
1 sweet potato, chopped
1 jalapeño, diced with seeds & membranes removed
2 1/2 tbsp chilli powder
2 tsp cumin
1 1/2 tsp cocoa powder
1 1/2 tsp smoked paprika
1 1/2 tsp oregano
1 tsp salt
Black pepper, to taste
2 x 400g tins kidney beans or black beans, drained & rinsed
55g tomato paste
250ml vegetable stock
To serve (optional): cheese, tortilla chips, avocado
Instructions:
Put a large pot over a medium heat and add the oil.
Once the oil’s warm, add the onion and a pinch of salt and pepper. Cook until soft - around 3 minutes.
Add the garlic, bell pepper, carrot, sweet potato and jalapeño. Cook for 5 more minutes.
Add the spices and cocoa powder, plus some pepper and 1/2 tsp of salt. Cook for one more minute.
Add the tomatoes, tomato paste, kidney or black beans, and stock. Mix everything well, then bring it to the boil.
Reduce the heat to medium-low and simmer until the sweet potatoes are tender - around 50 minutes.
Adjust the seasoning if you like, and add some more liquid if you want to make it a little thinner.
Serve hot with your choice of toppings.
Storage tips
Once cool, put this chilli in an airtight container and keep it in the fridge for up to 4 days, or keep in the freezer for up to 3 months.
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