Vegetarian Chili Stew with Sweet Potatoes and Kidney Beans

A hearty vegan chili stew with sweet potatoes, kidney beans and bell peppers that goes completely without meat. With lime and fresh coriander it tastes especially fresh.

By yumbelo-Küche · 4 servings · 45 minutes

Vegetarian Chili Stew with Sweet Potatoes and Kidney Beans

Ingredients

  • 2 Dose Kidney beans (canned, drained)
  • 1 Dose Corn (canned, drained)
  • 800 g chopped tomatoes (canned)
  • 500 g Sweet potato
  • 2 Stück red bell peppers
  • 2 Stück Onions
  • 3 Stück Garlic cloves
  • 2 EL Tomato paste
  • 2 EL Cooking oil
  • 1 TL Chili powder
  • 1 TL ground cumin
  • 1 TL Sweet paprika powder
  • 500 ml Water
  • 1 Stück Lime
  • 1 Bund Coriander
  • Salt
  • Pepper

Method

  1. Peel the onions and garlic and finely dice them. Peel the sweet potato and cut it into cubes of about 1.5 cm. Remove the seeds from the bell peppers and cut them into pieces.
  2. Heat the oil in a large pot and sweat the onions over medium heat for about 5 minutes until translucent. Briefly fry the garlic as well.
  3. Stir in the tomato paste and toast for 1 minute. Stir in the chili powder, cumin and paprika powder until fragrant.
  4. Add the sweet potato, bell peppers, tomatoes and water to the pot, bring to a boil and let the stew simmer over low heat for about 20 minutes until the sweet potato is soft.
  5. Stir in the kidney beans and corn and heat for another 5 minutes. Season with salt and pepper.
  6. Halve the lime and drizzle the stew with some of its juice. Wash the coriander, pick off the leaves and chop them roughly. Serve the stew sprinkled with coriander.