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You’ll love this dish during the cold winter nights: there’s nothing warmer and more delicious than a dish of vegetable chili accompanied with rice. Slightly spicy to the palate and just enough to give you some tears, and add the much needed warmth to the body and soul. This is a healthier version of the favourite Mexican dish: instead of mince meat, you can use sweet potatoes and spinach. In addition, red beans with brown rice are a complete source of protein as their amino acids complement one another! Best served with some yogurt (I used coconut yoghurt) or smashed avocado to take some of the spiciness away!
Ingredients (for two hungry people)
-2 sweet potatoes, cut into cubes
-2 leeks
-2 cloves of garlic
-1 can of red beans
-2 handfuls of spinach
-1 tomato juice box
– 1 tsp of cumin
-1 tsp of grained coriander
– 1 tsp of paprika or chili
-1 spoon of oil
– salt and pepper
-1 cup of brown rice
Cut the leek and garlic and cook with the oil in a large saucepan. Once they get colourful, add the sweet potato, tomato juice, spices, salt and pepper and 300ml of water and boil for about an hour at low temperature with the lid closed. In the last 10 minutes, add the spinach and red beans (if already boiled), and let them boil for some more. At the same time, boil the rice with 3 cups of water.
Serve with a little yogurt or a mushed avocado!