A protein packed vegan chilli, perfect after a run or gym workout. This easy supper is simple to make and freezable if you want to batch cook
Prep:12 mins
1 after training or 2 otherwise
1 tbsp olive oil½ onion, finely chopped½ red chilli, finely chopped1 garlic clove, finely chopped1 small sweet potato, peeled and cut into chunks½ tsp cumin½ tsp paprika½ tsp cayenne pepper½ tsp cinnamon400g can mixed beans400g can chopped tomatoes1 lime, juiced, to servecauliflower rice, to serve
STEP 1Heat the oil in a large saucepan and add the onion, chilli and garlic and cook without colouring for 1-2 mins. Tip in the sweet potato, spices and some seasoning, then pour in the beans and chopped tomatoes. Fill one of the empty cans with water and add to the pan, then bring to the boil and turn down to a simmer.STEP 2Cook for 45-50 mins or until the sweet potato is soft and the sauce has reduced – add some water if the sauce looks a bit thick. Stir through the lime juice, season to taste and serve with cauliflower rice.
