Spice up your stay-at-home dinner routine with this Southwest Vegan Chili, featuring our antioxidant-rich avocado oil and smoky Los Muertos barbeque seasoning. Not only is it quick, delicious, and filling, it’s also packed with additional veggies that add texture and a host of nutrients, and includes carrots, sweet potatoes, red peppers, and even avocado.
Prep: 15 minutes
Total: 45 minutes
2 sweet potatoes, peeled and cut into medium chunks
1 onion, chopped
1 large carrot, chopped
2 garlic cloves, crushed
1 tbsp tomato paste
¾ cup water
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
2 x 400g cans kidney beans, drained
3 tsp Ava Jane’s Kitchen Los Muertos Barbeque spice blend
1-2 tsp chili powder (depending on heat you desire)
Sliced avocado and cilantro for garnish and to serve
Optional: serve over rice.
Heat oven to 385ºF. Put the sweet potato chunks in a roasting tin and drizzle over 1½ tbsp oil. Roast for 20-25 minutes.
Heat the remaining oil in a large pan over a medium heat. Add the onion, carrot and red pepper. Cook for 8-10 mins, stirring occasionally until soft, then add in the garlic and cook for a minute more. Add chili powder and Los Muertos seasoning, along with the tomato paste, and stir for another minute.
Add the chopped tomatoes and 3/4 cup water. Bring to a boil and simmer for 20 minutes. If you’re making rice, start preparing it now in a separate pot.
Add the beans and cook for another 10 minutes before adding the roasted sweet potato.
Stir for 5 minutes, then season to taste and serve with lime wedges, avocado, rice, and cilantro.
Easy to download PDF: SW Vegan Chili