Lush veggie chilli

Get stuck into this heart warming chilli – make double and stick it in the fridge or freezer.


2 tbsp olive oil

1 red onion, chopped

1 red pepper, chopped

2 carrots, chopped

1 large sweet potato, peeled and cut into 2cm cubes


4 garlic cloves, minced

1 tbsp chili powder (depending how spicy you want it)

2 tsp cumin

1 tsp cayenne pepper (depending how spicy you want it)

2 tsp unsweetened cocoa powder

¼ tsp ground cinnamon

1 tin chopped tomatoes 

1 tin black beans, rinsed and drained

1 tin kidney beans, rinsed and drained

2 cups vegetable stock

2 tbsp fresh coriander, chopped, plus more for garnish 

1 to 2 teaspoons lime juice

To garnish: chopped coriander, sliced avocado, greek yogurt, feta cheese



Warm the olive oil In a large heavy bottomed saucepan. Add the chopped vegetables (onion, peppers, carrots and sweet potatoes) and a pinch of salt and pepper. Cook, stirring occasionally, for about 5 minutes.

Reduce the heat to medium-low. Add the garlic and spices cook for 1 minute while stirring. 

Add liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.

Stir through the lime juice and season with S&P if needed. 

To thicken up the chilli use a potato masher to mash the veggies a bit.

Garnish with a little bit of each if you have: chopped coriander, sliced avocado, greek yogurt, feta cheese.