Vegetarian Chilli with Sweet Potato Sour Cream & Corn Chips

Peel and small dice the onion. De-seed capsicum and cut into 1 cm dice. Peel and cut sweet potato into a small 1 cm dice. Pick coriander leaves and finely chop stems, keeping separate (discarding roots). Peel and mince garlic. Drain and rinse red kidney beans.

Heat oil in a large pot over medium heat. Add onion, coriander stems, garlic and sweet potato, and cook for 3 minutes until sweet potato is browned. Add mole spice mix, capsicum and tomato paste/vege stock and cook for a further 2 minutes.

Add kidney beans, ¹⁄₄ cup water and diced tomatoes and stir to combine. Simmer until chilli has thickened and sweet potato is soft, about 15 minutes. Taste and add salt and pepper as needed.

Divide chilli evenly between bowls. Garnish with coriander leaves, corn chips and sour cream and cheese. Enjoy!

Peel and small dice the onion. De-seed capsicum and cut into 1 cm dice. Peel and cut sweet potato into a small 1 cm dice. Pick coriander leaves and finely chop stems, keeping separate (discarding roots). Peel and mince garlic. Drain and rinse red kidney beans.

Heat oil in a large pot over medium heat. Add onion, coriander stems, garlic and sweet potato, and cook for 3 minutes until sweet potato is browned. Add mole spice mix, capsicum and tomato paste/vege stock and cook for a further 2 minutes.

Add kidney beans, ¹⁄₄ cup water and diced tomatoes and stir to combine. Simmer until chilli has thickened and sweet potato is soft, about 15 minutes. Taste and add salt and pepper as needed.

Divide chilli evenly between bowls. Garnish with coriander leaves, corn chips and sour cream and cheese. Enjoy!

Peel and small dice the onion. De-seed capsicum and cut into 1 cm dice. Peel and cut sweet potato into a small 1 cm dice. Pick coriander leaves and finely chop stems, keeping separate (discarding roots). Peel and mince garlic. Drain and rinse red kidney beans.

Heat oil in a large pot over medium heat. Add onion, coriander stems, garlic and sweet potato, and cook for 3 minutes until sweet potato is browned. Add mole spice mix, capsicum and tomato paste/vege stock and cook for a further 2 minutes.

Add kidney beans, ¹⁄₄ cup water and diced tomatoes and stir to combine. Simmer until chilli has thickened and sweet potato is soft, about 15 minutes. Taste and add salt and pepper as needed.

Divide chilli evenly between bowls. Garnish with coriander leaves, corn chips and sour cream and cheese. Enjoy!

Peel and small dice the onion. De-seed capsicum and cut into 1 cm dice. Peel and cut sweet potato into a small 1 cm dice. Pick coriander leaves and finely chop stems, keeping separate (discarding roots). Peel and mince garlic. Drain and rinse red kidney beans.

Heat oil in a large pot over medium heat. Add onion, coriander stems, garlic and sweet potato, and cook for 3 minutes until sweet potato is browned. Add mole spice mix, capsicum and tomato paste/vege stock and cook for a further 2 minutes.

Add kidney beans, ¹⁄₄ cup water and diced tomatoes and stir to combine. Simmer until chilli has thickened and sweet potato is soft, about 15 minutes. Taste and add salt and pepper as needed.

Divide chilli evenly between bowls. Garnish with coriander leaves, corn chips and sour cream and cheese. Enjoy!

Peel and small dice the onion. De-seed capsicum and cut into 1 cm dice. Peel and cut sweet potato into a small 1 cm dice. Pick coriander leaves and finely chop stems, keeping separate (discarding roots). Peel and mince garlic. Drain and rinse red kidney beans.

Heat oil in a large pot over medium heat. Add onion, coriander stems, garlic and sweet potato, and cook for 3 minutes until sweet potato is browned. Add mole spice mix, capsicum and tomato paste/vege stock and cook for a further 2 minutes.

Add kidney beans, ¹⁄₄ cup water and diced tomatoes and stir to combine. Simmer until chilli has thickened and sweet potato is soft, about 15 minutes. Taste and add salt and pepper as needed.

Divide chilli evenly between bowls. Garnish with coriander leaves, corn chips and sour cream and cheese. Enjoy!

Peel and small dice the onion. De-seed capsicum and cut into 1 cm dice. Peel and cut sweet potato into a small 1 cm dice. Pick coriander leaves and finely chop stems, keeping separate (discarding roots). Peel and mince garlic. Drain and rinse red kidney beans.

Heat oil in a large pot over medium heat. Add onion, coriander stems, garlic and sweet potato, and cook for 3 minutes until sweet potato is browned. Add mole spice mix, capsicum and tomato paste/vege stock and cook for a further 2 minutes.

Add kidney beans, ¹⁄₄ cup water and diced tomatoes and stir to combine. Simmer until chilli has thickened and sweet potato is soft, about 15 minutes. Taste and add salt and pepper as needed.

Divide chilli evenly between bowls. Garnish with coriander leaves, corn chips and sour cream and cheese. Enjoy!