These vegan chilli-stuffed sweet potatoes make the perfect weeknight meal for the family. It's an easy gluten free chilli recipe made with pantry items and ready in 30 minutes.
1can kidney beans (approx. 250 g net drained weight)
1cancorn (approx. 250 g net drained weight)
2cansdiced tomatoes (400 g each)or 800 ml pureed tomatoes
4 sweet potatoes
1tablespoonMexican seasoning*
Cilantrooptional
The best vegan garlic sauce**optional
Instructions
Make the vegan chilli
Peel and dice the onion.
Heat a large pot with olive oil. When hot, sauté the onion until translucent.
Crumble the tofu between your hands and add it to the pot. Sauté for 5 minutes.
Drain and rinse the canned kidney beans and corn.
Add the diced tomatoes, kidney beans, corn and seasoning to the pot. Simmer for 15 minutes.
Cook the sweet potatoes
Prick the sweet potatoes with a fork several times on every side.
Wash the sweet potatoes thoroughly. You can use a soft brush to do so.
Steam the sweet potatoes in the microwave. Put maximum 2 sweet potatoes in a container that has a lid and cover the bottom with hot water. Place the lid onto the container without closing it. Microwave at 800W for 5-7 minutes. Insert a knife after 5 minutes to test whether the potato is cooked. If not, microwave in 30 second intervals until it is.Or cook them in boiling water for 20-25 minutes until tender.Or bake them in the oven for 45-50 minutes at 200°C.