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A Hearty Bowl of Vegetarian Chili with Sweet Potatoes

As the cooler months approach, there’s nothing quite as comforting as a warm, hearty bowl of chili. This vegetarian version, enriched with the sweetness of sweet potatoes, provides a nutritious and satisfying meal that delights the taste buds and nourishes the body. Not only is it easy to prepare, but it’s also a perfect choice for batch cooking, making it ideal for busy weeknights or for feeding a crowd.

The Allure of Vegetarian Chili

Chili is traditionally known for its robust flavours, often featuring meat and an array of spices. However, this vegetarian adaptation showcases the versatility of legumes, vegetables, and spices, proving that you don’t need meat to create a fulfilling meal. Vegetarian chili is not only kinder on the planet but also comes with a host of health benefits, including lower saturated fats and higher fibre content.

Ingredients

To create a pot of delicious vegetarian chili with sweet potatoes, you will need the following ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, diced
• 1 can (400g) of canned black beans, drained and rinsed
• 1 can (400g) of canned kidney beans, drained and rinsed
• 1 can (400g) of diced tomatoes
• 2 tablespoons of tomato purée
• 2 teaspoons of ground cumin
• 2 teaspoons of smoked paprika
• 1 teaspoon of chilli powder (or to taste)
• Vegetable stock (about 500ml)
• Salt and pepper to taste
• Olive oil for cooking
• Optional toppings: fresh coriander, avocado, shredded cheese, sour cream

Cooking Instructions

1. Preparation of Vegetables:
   Begin by heating a generous drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

2. Adding the Vegetables:
   Next, incorporate the red and green bell peppers along with the diced carrot and sweet potatoes. Sauté for about 5-7 minutes, allowing the sweet potatoes to start softening slightly.

3. Spicing It Up:
   Sprinkle in the cumin, smoked paprika, and chilli powder. Stir well to coat the vegetables in the spices, allowing the flavours to awaken for about a minute.

4. Simmering the Chili:
   Pour in the canned diced tomatoes, tomato purée, black beans, kidney beans, and vegetable stock. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for roughly 25-30 minutes. This will allow the sweet potatoes to become tender and the flavours to meld beautifully.

5. Taste and Adjust:
   After simmering, taste the chili and adjust the seasoning with salt and pepper according to your preference. If you enjoy a little more heat, feel free to add an extra dash of chilli powder.

6. Serving:
   Ladle the hearty chili into bowls and serve with your choice of optional toppings such as fresh coriander, diced avocado, grated cheese, or a dollop of sour cream. A side of crusty bread or rice complements this dish perfectly.

Conclusion

This vegetarian chili with sweet potatoes is not only a feast for the senses, but it also serves as a reminder that plant-based meals can be just as satisfying as their meat-laden counterparts. It celebrates the natural sweetness of sweet potatoes while providing a wholesome balance of protein, fibre, and essential nutrients. So, gather your ingredients and warm up your kitchen with this delightful dish—it’s sure to become a staple in your autumn and winter repertoire. Enjoy!

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