Chia Chilli to warm up your winter evenings

Ingredients

...

  • 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.

 

Vegan chilli 5

Instructions

  1. 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).
  2. Melt coconut oil in a deep pan. Gently brown the chopped onion, garlic sweet potato mixture for about 3-4 mins.
  3. 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).
  4. 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.
  5. Then stir in the ground chia seeds and protein powder. Mix well to thicken up & serve.
  6. I love to serve this chilli with nutritional yeast, a wedge of lime and a healthy portion of home-made guacamole.

Leave a comment