Slight disclaimer, that I am not vegan at the moment, but I have been enjoying experimenting with vegetarian and vegan dishes and trying to cut down on my meat and dairy consumption, to in turn try and lower my effect on the planet. My favourite simple recipe at the moment is my Mexican Sweet Potato Chilli and to all those trying to cut down on eating meat and dairy or going completely vegetarian/ vegan it’s a very delicious recipe. I hate when you read a recipe on a blog and there are a million paragraphs on why the recipe is being shared rather than just getting down to the nitty-gritty, so here you go!
(for 2 people)
- Sweet potatoes x2
- 1 tin mixed beans of your choice (kidney beans/ black beans/ butter beans)
- 1 tin of chopped tomatoes
- 3 garlic cloves, finely chopped
- 1 onion, chopped
- Approx 75g sweetcorn (tinned, fresh or frozen)
- 2 red or yellow bell peppers
- 2 Tbsp tomato purée
- 1 Tbsp chilli powder
- 2 Tbsp ground cumin
- 1 tsp salt
- 1 tsp black ground pepper
- A drop of olive oil
- Guacamole to serve (I brought fresh guacamole from M&S but you can use any, or make your own!)
- Microwave the sweet potatoes for 5-8 minutes. Then, bake them in a tray at 180 degrees Celsius for 35-40 minutes, until soft inside.
2. Over the hob, heat a large pan with a little olive oil. Cook the peppers, onions, corn and garlic.
3. Add the beans, stirring often, until all vegetables and beans are cooked through.
4. Add the tinned tomatoes, tomato puree, cumin, chilli powder, salt and pepper and stir well.
5. Once the sweet potato is cooked, cut in half lengthways. You can then either spoon out the potato, add to the chilli mixture and then add back into the skins, or simply lay the chilli on top.
6. Serve with fresh guacamole and enjoy!
Let me know in the comments if you make this or if you have any other vegan recipes that I could try!