Ever since my weekend retreat where I was treated to a vegetarian banquet, I'm been eating vegetarian food or just a lot of vegetables. I've never been a really big meat eater. Mainly because of cost but I still eat it. Nothing gets my taste buds going than the smell of a barbecue with a steak or sausages cooking and I love chicken and fish. I used to be a full on vegetarian in my late 20's and really enjoyed the different vegetarian products. There are so many available in the stores now but I really enjoy just being able to make humble vegetables into something really tasty.
It's hardly the weather for Chilli Con Carne here in Australia with the warmer weather upon us, but this chilli is a good one to have on in the slow cooker and good dipped with tortilla chips and a side of guacamole and sour cream/Greek yoghurt. You could also have it on a baked potato or wrapped in tortillas, sprinkled with cheese and baked until golden.
Combine all ingredients in a saucepan or slow cooker and simmer until sweet potato is soft.
Mash until the desired consistency.
Mix in a can of drained and rinsed red kidney beans.
Serve with sour cream or Greek yoghurt and/or guacamole, rice or tortilla chips.
Vegetarian Chilli Con Carne
- 1 sweet potato, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, chopped finely
- 1 red capsicum (bell pepper), de-seeded and chopped
- any leftover tomatoes from the fridge (chopped)
- 1/2 long sweet chilli, diced (or 1 tbs chilli in a tube or dried chilli powder to taste)
- 1 can diced tomatoes
- 1 tbs dried cumin
- 1 tbs dried coriander
- 1 tbs sweet paprika
- 1 cup vegetable stock
- salt and pepper
- 1 can red kidney beans, drained and rinsed
- Combine all ingredients except red kidney beans and simmer until sweet potato is soft.
- Mash until desired consistency.
- Add red kidney beans and warm through.
- Serve with sour cream/Greek yoghurt, tortilla chips, rice and/or guacamole.