Chia Chilli to warm up your winter evenings
- 2 red onions
- 3 plump garlic cloves
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 red pepper, diced
- 250ml stock (I use vegetable bouillon powder)
- 1.5 tbsp tomato purée
- 1 tsp agave nectar
- 4 tbsp chia seeds (ground or whole)
- Optional: 2 tbsp protein powder (pea or soya bean work well).
- 250g sweet potato
- 1 tbsp coconut oil
- 2 tsp ground coriander
- 2 fresh chillies or 1-2 tsp hot chilli powder (to taste)
- 1 can (400g) of chopped tomatoes
- 2 x 400g cans of beans of choice, drained: kidney, chickpeas, butter beans, pinto beans, cannellini beans, black beans all work well. (In the photos I have used kidney beans and chick peas
- 1 tbsp soya sauce or tamari
- 100g mushrooms, chopped
I love a good chilli and this plant-based one is so tasty, meat-eaters will hardly notice the difference! Healthy, vegan, gluten-free, inexpensive, quick to make and deliciously satisfying. This chilli freezes really well too; I often double up the recipe with the idea of freezing some for another week.
This recipe is enriched with chia seeds to add omega-3s, protein and fibre. To make a creamier sauce, I love to add protein powder (soya bean or pea varieties work well), but this is optional. As this chilli contains carbs in the beans and sweet potato, I often enjoy eating this as a meal in its own right, but you can serve it with quinoa, cauliflower rice , wholegrain rice or a simple side salad if preferred.
- Peel the red onion and sweet potato and roughly cut into chunks. Place in a food processor or blender along with 3 peeled cloves of garlic. Whizz to coarsely chop. (This gives great texture to the chilli).
- Melt coconut oil in a deep pan. Gently brown the chopped onion, garlic sweet potato mixture for about 3-4 mins.
- Then add the spices, oregano, fresh or dried chilli and stir for a 2 mins until the aromas of the spices fill the air (be careful not to burn them though as this will impart a bitter flavour).
- Then add the diced red pepper, chopped tomatoes, stock, beans of choice, tomato purée, soya sauce, agave nectar and chopped mushrooms. Cook for about 15-20 mins until the sauce thickens.
- Then stir in the ground chia seeds and protein powder. Mix well to thicken up & serve.
- I love to serve this chilli with nutritional yeast, a wedge of lime and a healthy portion of home-made guacamole.