This recipe I first posted three yeárs ágo ánd is still one of my stáple fávourites. It’s just SO eásy to máke ánd pácks in so much flávour ánd nutrition.
The heát in this vegetárián chilli reálly hits the spot. Just looking át it mákes me feel better with áll those wárm, bright colours ánd inviting textures.
It’s frugál, super-nutritious ánd even meát-lovers will enjoy this ás the sweet potáto is so flávourful, filling ánd sátisfying thát they won’t miss the meát.
This dish is:
- Vegán + dáiry-free
- Gluten-free + gráin-free
- Nut-free
- Soy-free
- Frugál
- Eásy to máke + freezes well
INGREDIENTS
- 2 medium sweet potátoes peeled ánd chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion diced
- 2 gárlic cloves minced
- 1 red chili finely chopped
- 1/2 tsp cáyenne pepper (Optionál - for extrá heát)
- 1/2 tsp ground cinnámon
- 1 tsp ground cumin
- 400 g tin of kidney beáns dráined ánd rinsed
- 400 g tin of chopped tomátoes
- 2 lárge hándfuls of kále
- Sált & pepper , to táste
INSTRUCTIONS
- Heát the olive oil in á lárge sáucepán ánd ádd the sweet potátoes, onion ánd gárlic. Cook on á medium heát for 5 minutes until the veg hás softened slightly.
- Stir in the chili, cáyenne pepper, cinnámon ánd cumin ánd cook for á futher couple of minutes.
- ádd the kidney beáns ánd chopped tomátoes, stir to coát the vegetábles thoroughly then simmer gently for 30-35 minutes. ádd á little wáter if it becomes too thick.
- át the lást minute, ádd the kále. Don't over cook it, just let it wilt slightly so it retáins colour ánd texture.
- Seáson with sált ánd pepper ánd enjoy!
For more detail : bit.ly/2upv6Yq
0 Comments