Sweet potato chili

Ingredients for 4 servings:

• 150 g onion(s)
• 2 garlic cloves
• 1 chili pepper(s), fresh
• 1 tbsp olive oil for frying
• 240 g sweet potatoes
• 120 g zucchini
• 130 g eggplant(s)
• 1 can kidney beans (approx. 400 g)
• 1 can cherry tomatoes, peeled
• 1 bay leaf
• 1 tsp, heaped cumin powder
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• 1 tsp sweet paprika powder
• ½ tsp oregano
• ½ tsp chili powder (e.g. Japanese “Hot Pepper”)
• 130 ml vegetable stock
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

the vegetable variant

Dice the onions, mince the garlic, and slice the chili pepper into rings. Sauté in a pan with 1 tablespoon of olive oil until translucent. Then add the diced sweet potatoes. After a short time, add the diced eggplant and zucchini, along with the drained beans and canned tomatoes. Season to taste and add the vegetable stock after 5 minutes. Cook until the potatoes are tender. Serve with fresh flatbread or whole-wheat bread.