The Tex Mex kitchen is ideal for vegetarian dishes! This chili sin carne with sweet potato is full of flavor and full of tasty vegetables. A perfect dish for the National Week without Meat!
Ingredients
- 1 red onion
- 1 clove of garlic
- 300 g sweet potatoes
- 200 g aubergine
- 1.5 red peppers
- 200 g corn
- 1 red chili pepper
- 200 g black beans, drained and rinsed
- 1 tbsp vegetable oil
- 1 can of diced tomatoes
- 200 ml of water
- 1 bag of Santa Maria Chili Con Carne Seasoning Mix
- sour cream
- 30 g fresh coriander
- 1 bag of Santa Maria Nacho Chips
Preparation method
- Heat a large pan over medium heat.
- Peel the red onion and cut it into cubes. Cut the sweet potato, eggplant and bell pepper into small cubes.
- Put the oil, onion, garlic and sweet potato in the pan and let it simmer for about 3 minutes.
- Add the aubergine, bell pepper, chili pepper, diced tomatoes, the chili con carne spice mix and water.
- Simmer for about 20 minutes until all vegetables are soft.
- Add the black beans and corn and simmer for a further 5 minutes.
- Serve with sour cream, fresh coriander and nacho chips.
Recipe and image:Santa Maria
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