This a vegetarian take on chili, super easy and quick! It’s perfect for a rainy afternoon like today. A comforting hug in a bowl, well sweet potato!

It’s essentially a pantry clean out, so fairly basic ingredients, but the flavor is far from basic! I promise my carnivore friends, you won’t even notice there’s no meat! But mince beef or turkey could easily be added. It’s a great recipe to have on hand for dinner parties(quantities can be doubled easily), meal-prep, and you can add or take things away from it! I added carrots and courgette the next night to make it that bit heartier.

It’s vegan, gluten, dairy free(unless you top with yogurt or sour cream). The chili makes about 5-6 servings. You can roast 1-2 sweet potatoes per person, depending on their appetite.

Here’s what you’ll need:

1 large white or red onion chopped

2 cloves garlic, minced

1 large: red, green, and yellow bell pepper

1 large can of mixed beans (kidney, pinto, chickpea)

1 large can of chickpeas (it can be any can you have though!)

2 large tins crushed tomatoes

2 tablespoons The Laughing Oyster Seaweed sprinkles

2 tablespoons chili powder

1 teaspoon chili flakes

2 tablespoons cumin

2 tablespoons dried coriander

1 teaspoon paprika

salt and pepper

2 sweet potatoes

1 avocado

1 tablespoon lime juice

Preheat oven to 220C. Scrub the sweet potatoes well, and pearce with a fork several times. Put on a lined baking tray. Bake for about 40-45 minutes, or until tender.

While the sweet potato is roasting, make the chili. In a large saucepan, sweat the onion and garlic until soft, in about a tablespoon of coconut oil, over medium heat. Add all the spices and seaweed sprinkles, give it a good mix. Add in the peppers (and carrots and courgettes, etc.). After about five minutes, add the beans. Then add tins of tomatoes. Cover and let it simmer for about 20minutes. Stir and add salt and pepper to flavor.

Dice the avocado, and in a small mixing bowl stir with the lime juice and even more seaweed sprinkles.

Take out the sweet potato and cut a slit in the middle. Pour the chili over the opening. Top with the avocado, and fresh coriander leave if you have them. Enjoy!