We all need a few mid week meals that are quick, tasty, light on the wallet, light on the waistline, and hey... if it helps us use up a few veggies from the back of the fridge to avoid food waste- all the better! This meat-free chilli is deeeeeelicious! Believe it or not- cinnamon and chilli seasoning are a match made in heaven. You'll be wondering why you never thought to try it before.
Keeping well in the fridge for a few days and requiring just a quick heat-up before meals, you may find yourself making this comforting, colourful, and satisfying stew every week!
What you need:
2 large sweet potatoes, cubed
2 carrots, grated
2 onions, diced
2 red capsicums, diced
4 cloves of garlic, sliced thinly
1 cup of fresh coriander leaves
2 cans of beans of your choice (I love cannellini)
2 cups passata
2 cups veggie stock or water
1 tsp paprika
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp chilli flakes, if using (or adjust to taste)
Juice of 1/2 lemon
Salt and pepper to taste
Grated cheddar cheese
Extra herb leaves
In a large pot, heat a good glug of olive oil over medium heat until shimmering. Add all the veggies, including the onion and garlic. Stir and cook until the veggies are tender, and the onion is translucent.
Add the chilli flakes if using, cumin, paprika and cinnamon. Continue stirring and cooking for about a minute or until fragrant.
Add the passata, broth and the drained beans.
Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 60 minutes. If the mixture gets too dry, add a little water.
For a thicker consistency, pulse the mixture with a hand blender a few times (but not enough to puree it!)
Once the mixture has reached your desired thickness and consistency, season with salt and pepper to taste. Add the coriander, and lemon juice.
You can serve this chilli as is or with any of the toppings suggested (or even your own!).