This beautifully balanced dish is brimming with flavour and a range of nutrients, this Vegan chilli has an added surprise with a hint of cocoa! Perfect for Veganuary.
- Small Red Potatoes (560g Chopped into Chunks)
- White Onion (200g Finely Chopped)
- 1 Large Red Bell Pepper
- Low-Sodium Broth or Water (3 Cups)
- Salt (1.5 Tsp)
- Tomato Puree/Sauce (1 Cup)
- Chilli Powder (1.5 Tbsp)
- Unsweetened Cocoa Powder (2 Tbsp)
- Smoked Paprika (1 Tsp)
- Salt-free Tinned Black Beans (750g Drained & Rinsed)
- Sweetcorn (135g)
Preheat the oven to 210°C (415°F) and line a baking tray with baking parchment.
Chop the potatoes and spread out on the tray evenly. Season them with salt and pepper, then bake for 15-20 minutes until golden brown.
While potatoes are cooking, prepare the chilli. Add the onion, bell pepper, water and salt in a large pan and bring to the boil. Once boiling, turn to medium-high heat and cook for 8 minutes.
Add the tomato sauce, chilli powder, cocoa powder and smoked paprika and then turn down the heat to medium-low and cook for another 5 minutes.
Add the drained beans and sweetcorn, raise the heat back to medium and cook for around 5 minutes. Taste and add salt or spices if necessary.
Garnish the dish with the roasted potatoes. If desired add some fresh avocado and red pepper flakes.