Vegan 3 Bean Chilli with Ombar

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Ombar Chilli 4 large
  • recipes_preptime 10 Minutes
    Prep Time
  • recipes_cooktime 45 Minutes
    Cook Time
  • recipes_serves 4
    Serves

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Ingredients

  • 4 medium sized sweet potatoes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 diced jalapeños, seeds removed
  • 3 tbsp chili powder
  • 1 tsp chipotle powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28oz) diced tomatoes, with juices
  • 15g Ombar 100% Cacao
  • 1 1/2 cups water or vegetable stock and more if needed
  • Salt & pepper, to taste

Top 'em!

  • 4 tbsp Coyo yoghurt (check these lovely guys out here)
  • A few chilli flakes
  • Avocado chunks
  • Micro leaves (or normal sized leaves!)

Method

  • 1.

    Preheat the oven to 180c. Rub the sweet potatoes with olive oil, place onto a baking tray and bake in the oven until tender - approx 45 mins.

  • 2.

    Heat the olive oil over medium heat and saute the onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeños, chilli and chipotle powder and cook until fragrant, about 1 minute.

  • 3.

    Add the beans, tomatoes, Ombar, and water/stock. Bring to boil, reduce heat and partially cover. Let simmer for 15 – 20 minutes or so, stirring occasionally. Add more water as needed. Taste for flavour, season with salt and pepper, and add anything else you feel it needs.

  • 4.

    Serve piled high on top of the baked sweet potatoes and top with the Coyo, micro greens and chili flakes (if using).