A winter warming vegetarian chilli, packed with delicious flavours and healthy ingredients!
Ingredients
2 medium potato(es)
Sweet potato
(peeled and chopped into 1 inch cubes)
1 tbsp
Olive Oil, Extra Virgin
(tbsp)
1 medium
Yellow onion
(diced)
2 clove(s)
Garlic
(minced)
1 pepper(s)
Red chili pepper (also chile or chilli)
(finely chopped)
1/2 tsp
Cayenne pepper
(tsp; (Optional - for extra heat)))
1/2 tsp
Cinnamon
(ground)
1 tsp
Cumin
(ground)
400 gm
Red kidney beans, canned, drained
400 gm
Diced tomatoes, canned
2 cup
Kale
(2 large handfuls)
1 dash
Salt and pepper
(to taste)
Instructions
Heat the olive oil in a large saucepan and add the sweet potatoes, onion, and garlic. Cook on medium heat for 5 minutes until the veg has softened slightly.
Stir in the chili, cayenne pepper, cinnamon, and cumin and cook for a further couple of minutes.
Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
At the last minute, add the kale. Don't overcook it, just let it wilt slightly so it retains color and texture.
