Awesome Vegan Chili Con Carne
Servings 4
Calories 534kcal
Cost $6
Equipment
- 1 deep frypan
- 1 baking tray
- wooden spoon
- measuring spoons
Ingredients
- 1 tabs olive oil
- 1 brown onion
- 2 cloves garlic
- 1 red capsicum
- 1 sweet potato medium size
- 1 can red kidney beans
- 1 can lentils
- 1 can tomato soup
- 1 tabs ground cumin
- 2 tsp ground coriander
- 2 tsp sweet paprika
- chili flakes just a pinch (add more if you like it hotter)
Instructions
- Heat the oven to 180 Celsius.
- Cut the sweet potato in half lengthways and place onto a baking tray, sprinkle with a little olive oil and salt and pepper and bake till cooked and golden in colour.
- Drain the lentils and set aside.
- When the sweet potato is cooked and cooled, remove the skins and lightly mash with a fork but keep it kind of chunky in texture.
- Heat the oil in a largish frypan over medium heat. Add the onions, garlic and capsicum and stir and cook for around 5 minutes.
- Add the spices, cumin, coriander, paprika and chili flakes and cook for a minute or till the aromatic.
- Add the lentil, kidney beans and sweet potato to the pan along with the can of tomato soup and cook gently till combined and thickened slightly. Around 5 minutes or so.
- Serve with guacamole, corn chips, shredded lettuce, chopped tomatoes, lime wedges and soft fluffy rice. Whatever your fancy.
Nutrition
Calories: 534kcal | Carbohydrates: 94g | Protein: 35g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 1590mg | Fiber: 40g | Sugar: 11g | Vitamin A: 1814IU | Vitamin C: 56mg | Calcium: 110mg | Iron: 11mg