This wholesome and nutritious black bean and sweet potato vegan chilli is a big family pleaser, both for adults and children. Hearty comfort meal which takes just over 30 minutes to prepare. Vegan and gluten free.
1. In a saucepan, bring 2 cups of water to a boil. Mix in the quinoa, turmeric, salt & pepper. Cover the saucepan with a lid, turn down the heat to gentle simmer and cook for around 15 minutes until all the water is absorbed. Take off the heat and rest for 5 minutes before fluffing with a fork.
2. In a saucepan, cover the diced sweet potato with water and bring to a boil. Boil rapidly for 5 minutes until slightly tender. Drain and set aside.
3. Heat up 2 tbsp of olive oil in a big casserole dish. Add the chopped onion, garlic and tomato puree and cook for a couple of minutes until just softened. Mix in the peppers and tomatoes and stir-fry for a further 5 minutes. Add the cooked sweet potato, black beans, chopped tomatoes and spices (smoked paprika, cumin, ginger, coriander, bay leaves) and mix everything well. Add the vegetable stock, cover with a lid and cook on medium heat for 15-20 minutes (until the sweet potato is soft enough to eat). If the chili is too thick, add a little water to achieve the desired consistency. Stir in the sweetcorn within the last 2 minutes of cooking. Add salt & pepper if required.
4. Serve with turmeric quinoa and a generous sprinkle of coriander or parsley.