1 large sweet potato, 1 can black beans, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp thyme, 1/2 glass red wine, 100ml passata, 100g kale, 1 red onion, 1 stalk celery, 1/4 tsp smoked paprika, olive oil, 2 cloves garlic.
Serves: 4 Preparation: 30 minutes
In the past, I have shared recipes on this blog using Quorn as a meat substitute but since I made the lifestyle choice to no longer eat any kind of processed/pre-prepared foods I have been replacing this occasional protein source with more beans and pulses and grains. Much healthier, a nicer texture, simple to prepare and utterly delicious. This chilli is the most magnificent comfort food and is wonderful served with rice, tortilla chips or in a flour or lettuce leaf burrito.
1) Peel and dice the sweet potato and roast in the oven for 15 minutes.
2) Finely dice the onion and add it to a pan along with the olive oil. Sizzle until soft, then add the garlic (minced). Add the herbs, spices and wine and cook off the liquid.
3) Add the passata, beans and sweet potato and stir through. Remove the hard stalk of the kale, discard, then blitz the leaves in your food processor. Add to the pan and cook until softened.
4) I like my food spicy, so I like to add a couple of teaspoon of chipotle chilli paste, but there should be enough kick from the paprika for those who value the skin on their tongue...