Sweet Potato Chili with Guacamole and Vegan Sour Cream

By karenluvslife

Ingredients

• 1 onion or 3-4 inches of leek
• 1 carrot
• 1 celery stalk
• 1/2 red capsicum (pepper)
• 4 tomatoes
• 2 tbs tomato paste
• 2 cloves garlic
• 2 tbs Cajun seasoning
• 1 tsp cumin
• 1/2 tsp ground cinnamon
• 1 sweet potato
• 1/2 eggplant (aubergine)
• 1/2 zucchini (courgette)
• 3/4 cup fresh or frozen corn
• 1 tin Kidney bean

Details

Servings 4
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Makes: 4 servings

Add 1-2 tbs olive oil to a medium pot on medium.

Peel and dice
the onion or leek, carrot, celery and capsicum then add to the pot and cook for
3-5 minutes stirring occasionally.

Add the tomatoes, garlic, seasoning, cumin
and cinnamon then stir for another minute or two until the tomatoes soften and start
to break down.

Add the tomato paste stirring it through as it cooks, this will take about 2 minutes then add the peeled and diced sweet potato, eggplant and
zucchini with the rinsed and drained kidney beans, stir to combine then turn the heat to low and let simmer for 40 minutes. The longer is simmers on a very low
heat the better the flavor becomes.

Add peeled and de-seeded avocado, de-seeded tomato, onion,
garlic, salt and pepper to a blender and blend until smooth then add the
coriander and mix through with a spoon.

Water to cover to ¾ of the total ingredients in the blender.

Add all ingredients to a blender and blend until super
smooth and creamy, if you need to add more water to get it moving then add 1
tbs at a time so that it doesn't get too thin and runny.

If you don’t have a good quality blender you may have to soak
the cashews first for 3-4 hours then rinse and drain and proceed with the
recipe.

Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.

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