Exotic Vegan Chili
Ahh…an exotic vegan chili! Sometimes I go though food slumps, where I couldn’t care less what I eat…and then all of a sudden I try something and it just re-inspires me! That is what this delicious vegan chili did for me. I found the basis for it in the office of an excellent Oesteopath I took my daughter to called Balance Point. I didn’t follow the recipe word for word…but here is what I did. Mmmmm!
Ingredients Needed for the Vegan Chili:
2 medium sweet potatoes
1 medium onion
4 mini bell peppers (different colours)
1 red chili pepper (seeds removed)
2 cloves of garlic
touch of cayenne pepper
touch of cumin (what an interesting taste it adds)
touch of black pepper
touch of sea salt
540 g tin of chickpeas
540 g tin of chopped tomatoes
Extra virgin olive oil
Cooking Instructions for Vegan Chili
Preheat the oven to 425F, peel the sweet potatoes, cut into roughly bite sized cubes. Put some olive oil on a baking tray, spread out the sweet potato cubes, then sprinkle generously with cayenne pepper, cumin and some sea salt. Cook until brown on the bottom and soft to chew.
In a pot, put some olive oil on med high and cook the diced bell peppers, onions, and chili pepper for about 5 minutes.
Rinse out the chickpeas and add, along with the can of tomatoes, and add a little water if you want it more liquid. Bring to a boil, then turn down to med low, cover and let simmer. Stir as needed. Add some black pepper, cumin, cayenne and sea salt to taste. When the potatoes are ready, throw them in and stir…adding a touch more water if needed.
Let simmer on low, covered for at least 30 minutes.
I had lots left over for lunch the next 2 days, and it was even MORE flavourful the next meals!
You can eat with some nacho chips if you want…it’s up to you.
Mmm Mmm Mmm…a super tasty Vegan chili that made me sweat…but not want to pass out!