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.
SOUTHWEST VEGAN CHILI
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Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
-
3 tbsp Ava Jane’s Kitchen Avocado Oil
- 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 Barbecue 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.
Directions
- 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.