Servings: 2
A protein packed vegan chilli, perfect after a run or gym workout. This easy supper is simple to make and freezable if you want to batch cook.
STEP 1
Heat the oil in a large saucepan and add the onion, chilli and garlic and cook without colouring for 1-2 mins. Tip in the sweet potato, spices and some seasoning, then pour in the beans and chopped tomatoes. Fill one of the empty cans with water and add to the pan, then bring to the boil and turn down to a simmer.
STEP 2
Cook for 45-50 mins or until the sweet potato is soft and the sauce has reduced – add some water if the sauce looks a bit thick. Stir through the lime juice, season to taste and serve with cauliflower rice.
| Ingredient | Qty | |
|---|---|---|
| sweet potato | 2 whole | more sweet potato recipes » |
| white onion | 1 whole | more white onion recipes » |
| tinned chopped tomatoes | 1 tin | more tinned chopped tomatoes recipes » |
| baked beans | 1 tin | more baked beans recipes » |
| chillies | 1 whole | more chillies recipes » |
| garlic | 1 clove | more garlic recipes » |
| lime | 1 whole | more lime recipes » |
| ground cumin | 1 teaspoon | more ground cumin recipes » |
| paprika | 1 teaspoon | more paprika recipes » |
| cayenne | 1 teaspoon | more cayenne recipes » |
| cinemmon | 1 ounces | more cinemmon recipes » |
| long grain white rice | 150 grams | more long grain white rice recipes » |