46 lines
906 B
Markdown
46 lines
906 B
Markdown
# Sweet potato chili
|
|
|
|
*vegan, garlic*
|
|
|
|
**4 persons**
|
|
|
|
---
|
|
|
|
## Base
|
|
|
|
- *1 TS* olive oil
|
|
- *2 small* onions
|
|
- *1* red chili
|
|
- *1* egg plant
|
|
- *1* zucchini
|
|
- *2* sweet potatoes
|
|
- *2 cloves* garlic
|
|
|
|
## Middle
|
|
|
|
- *500 g* kidney beans
|
|
- *500 g* peeled tomatoes
|
|
|
|
## Spices
|
|
- *1 TS* cayenne pepper
|
|
- *1 TS* sweet paprika powder
|
|
- *1/2 TS* dried oregano
|
|
- *1/2 TS* chili powder
|
|
- *1* bay leaf
|
|
- *1 TS* cumin
|
|
|
|
## Stew
|
|
- *130 ml* vegetable stew
|
|
- *1 TS* salt
|
|
|
|
---
|
|
|
|
Cut red chili into rings and dice onions.
|
|
Sear inside pot with olive oil.
|
|
Dice sweet potatoes, egg plant and zucchini and add them to pot.
|
|
Crush garlic and add to pot.
|
|
Continue to sear for short time.
|
|
Reduce heat, drain water from kidney beans and tomatoes and add to pot.
|
|
Add spices and continue to cook.
|
|
After 5 minutes, add vegetable stew and continue to cook until potatoes are soft.
|
|
Season with salt.
|