Vegan sweet potato chilli

Time: 40 mins

Servings: 6

Ingredients

• 600g sweet potatoes
• 250ml water
• 2 cans of chopped tomatoes
• 1 can of kidney beans
• 2 tbsp red wine vinegar
• 4 garlic cloves (minced)
• 1 red onion (finely chopped)
• 2 red peppers (finely sliced)
• 2 medium carrots (chopped)
• 2 fresh red chilli (chopped)
• 2 tbsp tomato puree
• 3  tsp smoked paprika
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp oregano
• 2 tsp hot chilli powder
• 1 tsp chilli flakes
• A handful of chopped coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 scotch bonnet pepper, brown rice

Method

1. Wash, dry and peel the sweet potatoes. Then cut them into small cubes and set aside.
2. Heat 2 tbsp of olive oil in a large pot for a couple of minutes.
3. Add the onion, garlic, chilli and half of the sliced pepper and fry until the onions and peppers turn soft.
4. Next add the sweet potato and carrots and cook for 5 mins, stirring everything regularly.
5. Mix in the spices and tomato puree, making sure all of the potatoes and veg are coated.
6. Pour in the chopped tomatoes, red wine vinegar and mix well.
7. Add and salt and pepper then stir in the kidney beans.
8. Pour in the chopped tomatoes and water and mix well.
9. Next sprinkle half of the chopped coriander over the chilli, add the scotch bonnet pepper, cover the pot and let it simmer for 30 mins.
10. Optional: Serve with brown rice and a sprinkle of coriander.