Are you trying out Veganuary? This taste-sensation Vegan-friendly Chilli recipe will become a go-to for your midweek meals. 

Filled with veggies and spices, this meat-free chilli is an easy meal to throw together after a long day, perfect for feeding hungry busy bees. Let's get started. 

Serves: 4
Prep Time: 10-15 mins
Cooking Time: 45 mins

Ingredients:

- 500g sweet potatoes
- 1 red pepper
- 1 can of mixed beans (kidney beans, black beans, etc)
- 2-3 sticks of celery
- 1 onion
- 2-3 carrots
- 2tsp paprika
- 2tsp cumin
- 1-2tsp chilli powder
- 1tsp dried oregano
- 2-3 garlic cloves, chopped
- 1 can chopped tomatoes
- 1tbsp tomato puree

Method:

Pre-heat your oven to 200C/Gas 6/Fan 180C. 

Chop up your sweet potatoes into small squares and pop them onto a baking tray. Drizzle with some oil and a touch of salt and put into the oven (once pre-heated) for 25 mins. 

Get yourself a large pan out of the cupboard and drizzle the bottom with some oil (or a couple spritzes of frylight). Chop up your onion and garlic and add them to the pan. Cook on a low heat until the onions go see-through. 

In the meantime, it's time to prep the veggies. Chop up your peppers, celery, and carrots into bite-sized pieces. Add your vegetables to the pan and let them cook through until they're al dente. Then add your spices and stir till they coat the veggies entirely. 

Once the spices have had time to become fragrant, you can then pop in the tomato puree, chopped tomatoes, and mixed beans. Give the chilli a good stir and leave for 10 minutes for the beans to become soft. Add your sweet potato once it's cooked towards the end, coating them with all the chilli goodness. 

Tasty Tips

Serve your gorgeous chilli over a bed of rice, or with a jacket potato and enjoy. You could even top with some cilantro and a squeeze of lime for that extra kick. 

Store in an airtight container for up to a week once cooked. Heat in the microwave until piping hot before eating.