Meat free chilli with sweet potato (GF,DF,V)

Meat free chilli with sweet potato (GF,DF,V)

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A rich hearty meat free meal packed with flavour and a kick of chilli. This is a quick and easy one pot meal, ready in under 25 minutes. Perfect for those busy weeknights or as a great meal prep recipe. It is also gluten and dairy free to suit most dietary requirements. Sub the “mince” for lentils for a vegan option too.  

I am big of Quorn products they are tasty and convenient as you can cook their products from frozen. Which means even if you forgot to take something out the freezer the night before. You can stay make a nutritious, tasty and filling meal in under 25 minutes.  

My Go to Products:

From Quorn are there mince, chicken pieces and vegetarian steak strips. Not all their products are gluten free unfortunately though so make sure to read the ingredients list.  

More Recipes

If you looking for another great way to use their mince that isn’t chilli then I have a great breakfast recipe here. it’s an easy sausage and egg muffin recipe.  Or if you want other recipes involving sweet potato. Then how about my sweet potato chickpea coconut curry and sweet potato falafels

I love one pot meals for easy weeknight dinners, this recipe has minimal prep involved as well. Simply peel and diced the sweet potato or buy it pre-diced. Add all the other ingredients minus the peas. Cook for 10-15 minutes or until the sweet potato is fork tender. Add in the peas and cook for a further 1-2 minutes.

Then either serve immediately or leave to cool before portioning out into 2 separate containers. Store in the fridge for 3-5 days and re-heat in the microwave for 2-3 minutes until piping hot. Alternatively, you could re-heat this in a pot on the stovetop.

Meat free chilli with sweet potato (GF,DF,V)

Serving Size

Feel free to double or quadruple this recipe to suit. I have doubled this recipe in the past when making it for the rest of the family. If am only making it for myself then just the 2 servings works well. I have one for dinner then save the other portion for a lunch or dinner the following day.  I normally add either spinach or wilted kale to go which it. 

This meat free chilli with sweet potato has become a weekly part of my meal prep since I finished my “cut”. Now I have more carbs to eat each day it’s great to enjoy sweet potato again.

I have this meal a few times a week. Since sweet potato is a starchy carb but is packed full of nutrients. I also love to bake sweet potato in the oven it’s ten times better than cooking it in the microwave. It does take longer but is totally worth the extra time. As all the lovely juices caramelise and the potato becomes so soft and gooey! Trust me and try it out you won’t regret it.

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content.

Meat free chilli with sweet potato (GF,DF,V)

A rich hearty meat free meal packed with flavour and a kick of chilli. This is a quick and easy one pot meal, ready in under 25 minutes. Perfect for those busy weeknights or as a great meal prep recipe. It is also gluten and dairy free to suit most dietary requirements, sub the “mince” for lentils for a vegan option too. 

Course dinner, lunch, Main Course
Cuisine GF, DF, V
Keyword Chilli
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 2
Calories 265 kcal
Author Naturally sweet life

Ingredients

  • 400 grams can of chopped tomatoes
  • 200 grams meat free mince i used quorn brand
  • 200 grams sweet potato
  • 100 grams frozen of fresh peas
  • 250 ml water
  • 125 ml coconut milk i used alpro brand

Spices

  • 1 1/2 tsp dried mixed herbs
  • 1 tsp smoked paprika
  • 1 tsp asafoetida powder
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp ground fenugreek
  • 1/4 tsp cayenne pepper adjust according to taste

Instructions

  1. Peel and dice the sweet potato. Add it to a medium sized sauce pot along with the chopped tomatoes, water, coconut milk, quorn mince and spices

  2. Bring to a boil them reduce heat to a simmer. Cook for 10-15 minutes until the sweet potato is soft.
  3. Add peas to the pot and stir to combine. Cook for a further 1-2 minutes.

  4. Turn of heat and either serve immediately or leave to cool before portioning out into separated containers. Store in fridge for 3-5 days. Re-heat in microwave for 2-3 minutes until piping hot. Enjoy.

Recipe Notes

Macros per serving 3.3f 37.2c 21,7p



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