Initially an improvised veggie chilli, made for non-meat eating friends and parents to eat at our children's birthday party and has since become a firm family favourite.
Uses either Chillililli or Sillylilli and we've added to the original recipe a tablespoon of Spicy Tomato Chutney.
Delicious vegan chilli packed full of pulses, healthy vegetables with a dash of Chillililli
1 large sweet potato
2-3 medium mixed peppers
1 large red onion
2 large vine tomatoes, chopped into eighths
2 cloves of garlic
1 x 400g tin of chopped tomatoes (2 tins if no fresh vine tomatoes)
2 tsp medium chilli powder (add or use hot to preference)
2 desert spoons (around 1/3 jar) of Calder’s Kitchen Chillililli
2 tins of kidney beans (drained)
1 tin of chick peas (drained)
1 tin of cannelloni beans (drained) (or other beans in your cupboard)
Salt and pepper for seasoning
Pre-heat oven to 180 degrees Gas Mark 4. Chop sweet potatoes into small pieces, place on a baking tray and coat in oil, sprinkle with smoked paprika and salt & pepper. Oven cook for 15-20 minutes until soft.
Roughly chop peppers, onion and tomatoes, add to a large pan and cook in 1-2 tablespoons of vegetable oil on a medium heat, stirring regularly
Add chilli powder and continue to stir over the heat
Add tinned tomatoes and Calder’s Kitchen Chillililli
Bring to the boil and then simmer until sweet potatoes are ready
Add sweet potatoes, chick peas and beans and simmer on a low heat for a further 15 minutes
Season to taste
Serve with rice, wedges or tortilla chips with vegan soured cream and guacamole
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