A super simple, 15 minute supper (45 minutes for the stovetop version) that is full of sweet delicious flavours, but is vegan, gluten free, sugar free and vegetable-packed! Made in the Instant Pot, but includes a stove top version for those who don't have one.
- 1 red (bell) pepper, diced
- 1 yellow (bell) pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 large sweet potato (or 2 smaller ones), chopped into bite-size pieces
- 1 (400g/14oz) tin chopped tomatoes or passata
- 250 ml (1 cup) stock or water
- 1 (400g/14oz) tin cooked black beans, drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (cilantro)
- 1/2 teaspoon mild chilli powder, optional
- large handful of fresh kale or spinach, optional
- to serve: cooked rice or tortilla crisps (chips)*, guacamole or avocado, salsa, fresh chopped coriander (cilantro), sour cream or your favourite chilli toppings
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In the Instant Pot: select the "Saute" function and set to 5 minutes, then add a tablespoon of coconut or olive oil and fry the peppers and onion until softened. Add the rest of the ingredients and use the "Manual" or "Pressure Cook" function, setting it for 5 minutes. Lock the valve, setting it to "seal", then wait for the pressure to build up and the 5 minutes cooking time, then use the quick release function by moving the valve to "vent". Serve with cooked rice or tortillas crisps, guacamole or mashed avocado, salsa, fresh chopped coriander (cilantro) and/or sour cream.
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On the stovetop: add a tablespoon of oil to a large pan set over medium heat and gently fry the onion and peppers for about 5 minutes to soften. Add the garlic and fry for another minute, then add the rest of the ingredients and bring to the boil. Simmer for 25-30 minutes, or until the ingredients are cooked, veg softened and sauce thickened. Serve as above.
* Fancy making healthier, cheaper and even yummier tortilla crisps (chips) yourself? Just cut up 4 wholemeal or gluten free corn tortillas into triangles and toss in a tablespoon of olive oil, then lay out on a baking tray (taking care to not let them overlap too much) and bake at 180C/350F/gas 4 for about 10 minutes, or until crisp and golden. Allow to cool then serve with the chilli. To shake things up, you can add ground spices like cumin, coriander (cilantro), paprika or chipotle flakes to the tortillas, or squeeze over a little lime juice for extra zinginess.