Chili sin carne with sweet potato
Delicious one-pot dish packed with vegetables.
This delicious vegetarian chili sin carne is a vegetarian version of the classic chili con carne (with meat). It's filled with mushrooms, sweet potato, and red bell pepper. The World Spice Meal - Chili con Carne gives this dish a savory kick.
Preparation
Preheat the oven to 220°C (425°F). Wash the sweet potato and place it, still moist, in a baking dish. Bake the sweet potato in the preheated oven for about 30 minutes.
Meanwhile, finely chop the onion, dice the mushrooms and bell pepper, and slice the leek into rings. Drain the kidney beans and corn.
Heat the (olive) oil in a Dutch oven and sauté the onion until translucent. Sauté the mushrooms and bell pepper for 5 minutes over high heat. Add the leek and cook for 3 minutes. Stir in the World Spice Meal - Chili con Carne and stir well. Then add the sieved tomatoes, drained kidney beans, and sweetcorn and simmer for 5 minutes over low heat.
Meanwhile, slice the avocado. Peel the baked sweet potato and dice it. Combine all the ingredients. Season with sea salt and black pepper, if desired.
Serve the chili sin carne with the avocado and grated young cheese.
Variatietip
Serveer de chili sin carne met zilvervliesrijst of met tortillachips. Dip de tortillachips in de chili sin carne en smullen maar!
Ingredients
- 2 zoete aardappelen
- 1 ui
- 125 g champignons
- 150 g zoete puntpaprika
- 100 g prei
- 2 el (olijf)olie
- 4 tl World Spice Meal - Chili con Carne
- 500 g gezeefde tomaten
- 1 blik kidneybonen à 400 g
- 1 blikje mais à 150 g
- 1 avocado
- 100 g geraspte jonge kaas
Supplies
- Oven dish
