Vegan Mexican Chilli
Vegan Mexican Chilli



  • 3 tbsp olive oil
  • 2 sweet potatoes, cut into chunks
  • 2 tsp smoked paprika
  • 2 tsp cumin, ground
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 2 crushed garlic cloves
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red capsicum, cut into chunks
  • 2 x 400g tins of chopped tomatoes
  • 400g tin of black beans, drained
  • 400g tin of kidney beans, drained
  • Preheat the oven to 200C, and pop the sweet potato in a roasting tin with a drizzle of olive oil, 1 tsp of ground cumin, and 1 tsp of smoked paprika. Mix everything to coat, then season well and roast for 25 mins. Meanwhile, fry the onion, carrot, and celery in the remaining oil for 10 mins to soften, then add the garlic, cook for 1 minute more, and mix in the remaining spices and tomato purée. Stir well, and cook for 2-3 mins.
  • Add the red capsicum, chopped tomatoes, and about 200ml of water. Bring the whole lot to the boil, simmer for 20 mins, then tip in the beans and cook for 10 mins more. Stir in the roast sweet potato, season to taste, and serve with wholegrain rice and guacamole.
45 mins
4 serving

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