From goodhousekeeping.com
We have replaced the meat in this chilli with an array of veggies and protein-rich kidney and black eyed beans. Dark chocolate adds a velvety richness to the dish, but if you don’t like the idea of chocolate in your chilli, simply leave it out.
This vegan slow cooker chilli is rich and velvety and goes perfectly with rice and guacamole. Peppers, sweet potato, carrots and beans are cooked slowly in a cumin, paprika and chilli spiced sauce. Even meat eaters will love this vegan alternative!
Cal/Serv: 314 Makes: 4 servings Prep Time: 0 hours 10 mins
Cook Time: 4 hours 10 mins Total Time: 4 hours 20 mins
Ingredients
2 tsp. vegetable oil
1 large onion, finely chopped
1/2 -1tbsp hot chilli powder, to taste
1 tsp. ground cumin
1 tsp.smoked paprika
2 garlic cloves, crushed
1 tbsp. tomato purée
2 celery sticks, finely sliced
1 carrot, peeled and chopped
1 red pepper, finely sliced
1 large sweet potato, peeled and cut into 2cm pieces
400 g tin chopped tomatoes
400 g tin kidney beans, drained and rinsed
400 g tin black eyed beans, drained and rinsed
400 ml vegan vegetable stock
25 g vegan dark chocolate
Small handful coriander leaves, roughly chopped (optional)
Directions
- Heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the spices, garlic and tomato purée, and cook for 1min, until fragrant. Transfer to a slow cooker.
- Add the vegetables, tinned tomatoes, beans and stock. Cook on high for 4hr, until the sweet potato is cooked through. Stir through the dark chocolate until melted, and sprinkle with coriander, if using. Serve with rice and guacamole, if you like.
Per serving:
- Calories: 314
- Protein: 12g
- Total fat: 5g
- Saturates: 1g
- Carbs: 48g
- Total sugars: 18g
- Fibre: 14g
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