Slow-cooked sweet potato, mixed bean & jackfruit chilli

Slow-cooked sweet potato, mixed bean & jackfruit chilli

While this chilli by Elly Curshen needs time to blip away over a low heat to reach its maximum taste potential, actual hands-on time is short. 

    VeganVegetarianHigh in fibre3 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook2 hrs
  • Total time2 hrs 20 mins

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 2 x 400g cans jackfruit, drained and rinsed well
  • 1 red pepper, deseeded and diced
  • 1 sweet potato, peeled and cut into 1-2cm cubes
  • 3 tbsp tomato purée
  • 2 chilli powder (or to taste)
  • 1 tbsp ground cumin
  • tsp sweet smoked paprika
  • 400g can mixed beans in a spicy tomato sauce
  • 2 x 400g cans chopped tomatoes
  • 35g vegan dark chocolate (such as Raw Halo Dark 85%)
  • 400ml vegetable stock (made with 400ml boiling water and 2 tsp vegetable bouillon powder)
  • Coriander, to serve
  • Lime wedges, to serve
  • Avocado, sliced or smashed to serve
  • Vegan yogurt alternative, to serve
  • Rice, to serve
  • Tortilla chips, to serve