One of the best dishes for cold and windy November evenings is chilli : it warms up and comforts like nothing else really! And one of my favourite recipes is this vegetarian chili! It has lots of texture and plenty of taste, leaves you full and satisfied and is perfect for meatless Mondays! Not to mention how easy it is to prepare!

Also, this is one of those recipes that my kids devour in no time and my husband asks for a second serving every time I make it. And I love it on the spicy side but you can make it milder for your kids and then just add more fresh jalapeno and sriracha like I do.

  • What you’ll need:
  • 1 can tomato┬ásauce
  • 2 large sweet potatoes
  • 1 can soaked red beans
  • 3 large carrots
  • lime juice
  • 1 teaspoon of cumin seeds
  • 1/4 teaspoon of cacao powder
  • 1/4 teaspoon of cinnamon
  • couple of drops of sriracha
  • fresh cilantro
  • salt 7 pepper

Cut your veggies to pieces and cook them on olive oil for around 10 minutes, then add tomato sauce, couple drops of lime juice, cumin, cacao, cinnamon, salt , pepper and a drop or two ( or more if you like your chili spicey) of sriracha. Let it simmer for around 15 minutes and then add black beans. Cook on a low heat a little more, and serve with lots of fresh cilantro and a slice of fresh bread. You can add a bit of nachos and sour cream and some shredded cheese too, for an all dressed and really amazing vegetarian chili experience! Or you can keep or simple and vegan: its delicius either way!

 

 

So next time a case of cold monday hits you hard, try making this super easy and yummy vegetarian chili, I’m sure you’ll love it!

And if you do eat meat and have some grounded beef or chicken at home, then this recipe transforms pretty well in to a veggie lauded regular meet chilli. Just add you choice of that extra protein with veggies at the very beginning and add one more cup of tomato souse!

Enjoy!

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