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vegan chilli in a wok

Vegan Chilli Recipe

Cowbridge Kitchen

Being Vegan means that you do not eat anything that is part of or from an animal, that includes Eggs, Milk or Butter so finding great Vegan recipes can be difficult.

This Vegan Sweet Potato & Carrot Chilli with white beans has to be one of the most tasty chilis I have ever made or eaten, and given that I am not a Vegan or even much of a Vegan chef that is saying something.

I have chosen a mixture of Sweet Potato and Carrots for this recipe but you can use other Vegetables if you fancy trying something a bit different, try Parsnips or even Turnips.


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This recipe takes about 1hr 15 minutes to make
20 mins Prep time
55 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on 506g serving
1 bowl

Calories: 363
Protein: 18g
Fat: 6.1g
Carbohydrates: 64g
Fiber: 20g
Sugar: 12g
Nutritional information Nutrition
This recipe will serve 2 people Table for Two Servings
Tricky: This recipe is a bit tricky
Anybody can have a go at this recipe, but some experience is needed
Chefs hat Difficulty
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Related Video
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Carrot and Potato Vegan Chilli Recipe

This chilli recipe uses Sweet Potato and Carrots as the main vegetables in the Chilli but you can pretty much use any vegetables you like. We are going to use Sweet-Potato and Carrots to give the dish some body, but it is traditionally made with minced meat.

As you will know if you are Vegan, finding new and tasty recipes can often be a struggle, so this Vegan Chilli not only packs a kick but it is full of vegetable goodness and flavour.


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serving tray Cuisine: Unknown, USA or Mexican
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ingredients

2 medium sweet potatoes
2 medium carrots
olive oil
2 teaspoons ground cinnamon
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 large Red onion
1 bunch of fresh coriander
1 teaspoon of chilli powder
1 red peppers
1 green pepper
2 spring onions
1 x 400 g tin of cannellini beans
1 x 400 g tin of chopped tomatoes

Cooking Instructions

  1. Peel and dice the sweet potatoes and the carrots. Throw them in a baking tray, drizzle them with oil and cook them in a preheated oven at 180 c for about 40 minutes.
  2. While the vegetables are cooking prepare the rest of the vegetables , dice the onion, dice both peppers, chop the spring onions.
  3. Heat about 1 tablespoon of olive oil in a large wok then add the onions, peppers and coriander stalks. Cook them on a low heat for about 15 minutes.
  4. Add the Cinnamon, Cumin, Paprika and chilli powder to the wok, mix with a wooden spoon.
  5. When the potatoes and carrots are cooked remove from the oven and add to the wok mixing all of the ingredients together.
  6. Finally add the tin of chopped tomatoes and cannellini beans to the wok.
  7. Cook for a further 15 minutes stirring occasionally with a wooden spoon.
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