A warming, comforting and healthy one-pot dish for winter. A rich spiced stew packed full of beans, roasted sweet potato chunks for a veggie and vegan Mexican feast.
Mixed Bean Chilli
- 1 onion, chopped
- 2 cloves, garlic
- 2 sticks celery, chopped
- 1 red and 1 yellow pepper, sliced
- 2 tsp paprika
- 2 tsp cumin
- 1/2 tsp chilli powder
- 1 x can chopped tomatoes
- 1 x can mixed beans, drained
- 2 tbsp tamari
- 3 tbsp tomato puree
- 2 tbsp oil
- 2 sweet potatoes, cut into small chunks
Select SEAR / SAUTE and set to high on your Ninja Kitchen Foodi. After 5 minutes add 1 tablespoon oil, onion and garlic and cook for 5 minutes, stirring occasionally.
Add the celery, peppers and spices and continue cooking for 5 minutes.
Add the chopped tomatoes, beans, tamari and tomato puree and stir well to combine. Place pressure lid on, select PRESSURE and set to LOW for 15 minutes.
Meanwhile, bake the sweet potatoes coated in the remaining oil in a preheated oven at 200 degrees C for 15-20 minutes until softened. Add to the chilli once cooked, stir through, and serve up with homemade salsa and guacamole.