Vegetarian Chili with Sweet Potato Sour Cream & Corn Chips
  • Prep time: 30 minutes
  • Calories: 720
This vegetarian chili is hearty and satisfying with a combination of vegetables and kidney beans. The flavour is rich and complex thanks to a spice mix containing cumin, chipotle chili, smoked paprika and the magic ingredient - cocoa! Garnish with sour cream and corn chips, and tuck in.
  • 1 of Brown Onion
  • 1 of Red Capsicum
  • 300 g of Sweet Potato (Small)
  • 1 Small Bunch of Coriander
  • 3 of Garlic Clove
  • 1 400g Pack of Red Kidney Beans
  • 2 Tsp of Mole Spice Mix
  • 1 400g Pack of Rich & Thick Diced Tomatoes - Classic
  • 3 Tbsp of Sour Cream
  • 80 g of Corn Chips (loose)

Prepare Ingredients:

Peel and small dice 34 of the onion (you will have left over). Cut capsicum in half lengthwise, discarding seeds. Cut capsicum into 1 cm dice. Peel and cut sweet potato into 1 cm dice. Trim coriander roots (and discard), pick leaves and finely chop stems, keeping separate. Peel and mince garlic. Drain and rinse kidney beans.

Cook Sweet Potato:

Place sweet potato in a medium pot, cover with cold water and add a generous pinch of salt. Bring to a boil over high heat. Cook until tender, 6-7 minutes.

Sauté Vegetables:

While sweet potato cooks, heat olive oil in a large pot over medium-high heat. When oil is shimmering, add onion, coriander stems, capsicum, garlic, and spice mix. Cook until onion is soft and translucent, about 5 minutes.

Simmer Chili:

Add kidney beans and tomatoes to pot with vegetables and stir to combine. Simmer until chili has thickened and flavours have melded, 8-10 minutes.

Add Sweet Potato & Season Chili:

To the pot, add drained sweet potato and stir to combine. Cook 1 minute more. Taste and add salt and pepper as needed.

You Plate It:

Add coriander leaves (reserving some for garnish) and stir through. Divide chili evenly between bowls. Garnish with remaining coriander leaves, corn chips and sour cream. Enjoy!