Sweet potato chili with rice and pepper-tomato salsa

Ingredients for 4 servings:

• 6 m.-tall vine tomatoes
• 1 medium-sized sweet potato(s), approx. 350 g
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 2 m.-large onion(s), red
• 4 garlic cloves
• 2 spring onions
• 2 tbsp, heaped tomato paste
• 250 g beans, white, from the jar
• 1 tsp cayenne pepper
• 1 tsp, heaped paprika powder, smoked
• 1 tsp, leveled cumin powder
• 1 lemon(s), juice
• 1 tbsp sugar
• salt and pepper
• Cayenne pepper
• 2 cups of rice
• Yogurt or soy yogurt, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, delicious and vegan

Clean the bell peppers, cut off 1/3 of each pepper, and set aside. Remove the seeds from the remaining bell peppers and tear the pods into bite-sized pieces in a preheated grill pan without oil. Fry over high heat for 4 minutes. Meanwhile, peel the sweet potato and cut into bite-sized pieces. In a second pan, heat the paprika, cumin, and a little olive oil to darken the spice mixture. Then add the sweet potato to the pan, mix with the spices, and fry for 3 minutes (reduce heat). Add the bell peppers to the pan and toss to coat. Peel the onions and garlic, slice them into half-moons about 1 mm thick, and add to the pan, then toss to coat again. Wash the tomatoes. Halve five tomatoes, place them cut-side down in the grill pan, and grill for 2 minutes. Drain the beans and add them to the vegetables. Fill the can or jar 1.5 times full of water and add to the vegetables. Add the tomatoes and tomato paste to the pan and bring to a simmer over medium heat. Season to taste with salt, pepper, sugar, and cayenne pepper. Cook the rice according to the package instructions until al dente. Quarter and deseed the last tomato, then cut the bell pepper into small cubes approximately 5 x 5 mm thick. Wash the spring onion and slice it into rings. Halve the lemon and combine the juice with the bell pepper, tomato, spring onion, salt, pepper, and a little oil to make a salsa. When the rice is ready, serve everything – optionally with a little yogurt.