Enjoy a hearty Mexican style vegetarian chilli this week. Made with mixed beans, sweet potato, red capsicum and served with oven baked tortilla chips and a dollop of Philli.
30 Minutes. A family friendly vegetarian delight.
1 sweet potato
1 red capsicum
1 x 400g tin crushed tomatoes
1 x 400g tin mixed beans
2 tablespoons Mexican spice mix
4 x 6" tortillas
3 sprigs coriander
100g Philadelphia or sour cream
Preheat oven & prepare veg
Set oven to 200ºC on fan bake. Cut sweet potato into 2cm cubes. Deseed and cut capsicum into 2cm pieces. Finely slice the coriander stalks. Roughly chop the coriander leaves. Rinse and drain the beans.
Bring a large pot with a lid to a medium to high heat with a drizzle of olive oil. Add capsicum, coriander stalks and sweet potato. Lightly season with salt and pepper and sauté for 5 – 6 minutes.
Add diced tomatoes and spice mix. Mix well. Next, add the beans, 1/4 cup of water and season with salt and pepper. Bring to the boil. Cover with a lid reduce to a simmer and cook for 5 minutes.
Make tortilla chips
While the chilli is simmering, cut each tortilla into 8 pieces. Lay flat on a lined baking tray and spray or drizzle evenly with olive oil. Lightly season with salt and pepper. Place in oven for 8 minutes or until golden. Shaking tray half way through. Remove from the oven and set aside.
Spoon chilli into bowls. Top with Philadelphia and coriander leaves.
Place tortilla chips around the sides for dipping.
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