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.
20 mins Prep time
55 mins Cooking time
Time
This is based on 506g serving
1 bowl
Calories: 363
Protein: 18g
Fat: 6.1g
Carbohydrates: 64g
Fiber: 20g
Sugar: 12g
Nutrition
Servings
Anybody can have a go at this recipe, but some experience is needed
Difficulty
This Vegan Chilli is a great alternative to a Chilli con Carne, even if you are not Vegan it is a great dish
Cost to make:
£3.92 / $4.96 (Est.)
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.
Cuisine: Unknown, USA or Mexican
ingredients
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
- 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.
- While the vegetables are cooking prepare the rest of the vegetables , dice the onion, dice both peppers, chop the spring onions.
- 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.
- Add the Cinnamon, Cumin, Paprika and chilli powder to the wok, mix with a wooden spoon.
- When the potatoes and carrots are cooked remove from the oven and add to the wok mixing all of the ingredients together.
- Finally add the tin of chopped tomatoes and cannellini beans to the wok.
- Cook for a further 15 minutes stirring occasionally with a wooden spoon.