Foodie Friday: vegetable chilli

Because of the high cost and the fact I'm not really a massive fan, I've been cutting down on the amount of meat I've been eating recently. While I do miss meat sometimes, I've been experimenting with recipes that are still super tasty but can be made meat free!

This vegetable chilli has become one of my new favourites and a staple in our house!If you make too much you can always freeze it for meal prep and it isn't as expensive as you would expect...

Serves 4 You will need: Sweet potatoes 4 Red onion 1 Red chilli 1 Garlic cloves 2 Paprika 1 tsp Kale 1 large handful Tinned tomatoes 400g Tin of kidney beans Vegetable stock 400ml Pinch of salt and pepper (optional at the end) Crème fraîche (optional) Something to serve it with, I like to have mine with rice or couscous

Method:

1. Peel and chop the sweet potatoes into large chunks.

2. In a large pan soften the onion and garlic on a medium to high heat.

3. Once the onion has softened and browned slightly add the potato and mix together.

4. Remove top of the red chilli and add whole (you can slice it thinly but I'm usually cooking for people who don't like the heat of a chilli so much).

5. Add the tinned tomatoes, vegetable stock and paprika to the pan and mix through.

6. Add the kale to the top of the pan and leave on a low to medium heat with a lid on for 30 minutes.

7. Drain and add the kidney beans and cook for a further 10 minutes without a lid.

8. Your Chilli is ready to enjoy, whether you like it over rice or on a jacket potato!