Sweet Potato Chickpea Chilli

Extraordinary high protein vegan chilli with the goodness of sweet potato, chickpeas and the soya chunks. The flavours of cumin and oregano takes this chilli to another level. 

A wonderfully delicious, hearty & healthy vegan meal. Its easy to whip up this warming sweet potato and chickpea chilli any day of the week. Top with vegan sour cream or guacamole to enhance the taste. 

If you prefer this to not be vegan then the addition of any meat of your choice can be made. Overall a lovely meal which can be made in one pot. 

 

INGREDIENTS

1½ tbsp oil

1 tbsp cumin seeds

1 large onion chopped 

2 tomatoes chopped 

8-10 garlic sliced 

4 ribs celery chopped 

1 tbsp cumin powder

½ tbsp oregano 

1 tbsp chilli powder 

Salt to taste

1 cup dry soya chunks, soaked and squeezed

1 cup chickpeas soaked

2 cups vegetable stock

1 cup water

1 can crushed tomatoes

3 medium sweet potatoes cubed

1 green capsicum cubed

METHOD

Soak the chickpeas the previous night or atleast for 6 hours in warm water. 

Soak the soya chunks in hot water for 15 minutes then wash it in cold water and squeeze out the water as much as possible. 

Switch on the instant pot on saute mode and add the oil and cumin seeds to the pot.

Once the Cumin starts spluttering add in the chopped onion and saute it until the onions are slightly browned.

Next add in the chopped tomatoes and garlic to the pot and cook it for couple of minutes and then add in the chopped celery and fry until the tomatoes are soft.

Add in the spices, which are cumin powder, oregano, chilli powder and salt to taste. Give it a nice mix.

Add in the vegetable stock and water to the pot and deglaze the pot. 

Pour the crushed tomato can on top and without mixing Cover the pot and switch off the saute mode. 

Pressure cook this for 5 minutes on high heat, once the time gets over quick release the pressure. 

After the pressure pin drops open the lid and give it a mix. Add in the cubed sweet potato and give it a mix. 

Add the cubed capsicum on top and without mixing cover and pressure cook for 2 minutes high pressure. 

Once the time is over, quick release the pressure and open the pot and give it a nice mix. 

Serve it hot with some sour cream. 

Enjoy!!!