SPICY SWEET POTATO CHILLI FT OUR SAUSAGES
1kg of sweet potato (diced into 2cm pieces)
1 brown onion (diced)
1 red capsicum (sliced thinly)
1 large clove of garlic (crushed)
1 tin of diced tomatoes
1 tin of corn kernels (drained)
2 tsp of coriander powder
2 tbsp of sweet paprika
1 packet of Syndian spicy smoked chipotle
Handful of chopped coriander
1 lime chopped into wedges
1 large avocado (diced)
Syndian vegan aioli (optional)
Vegan cheese (optional)
Preheat the oven to 200 degrees.
Place your diced sweet potato on a tray with baking paper, sprinkle with sweet paprika and a good drizzle of olive oil. Cook for 20-25 minutes
In a large non stick cooking pan. Cook your chopped onions on with a splash of olive oil on a medium heat. Add in your crushed garlic, coriander and (chilli if you like). Cook for 5-8 minutes until soft.
Turn your pan on low and then add your chopped capsicum and corn and cook for another 5 minutes on a low heat.
Then add in your diced tomatoes and combine. Cook for an additional 2 minutes on low. If your sweet potato is ready add it in now to your mixture and combine
In a separate non stick pan cook your sausages as instructed. We suggest using a splash of olive oil in the pan and rotating them. Remember they are natural so they can be delicate when cooking.
Once your chilli mix is all combined, serve into 4 separate bowls.
Carefully chop your sausages in half and put on top of your chilli.
Garnish with your coriander, avocado and fresh lime and enjoy.
*If you have our vegan aioli, drizzle on top for a creamy finish. *If you like chilli you can always add fresh or dried chilli flakes to your sweet potato mixture.
*If you want to bulk out the meal you could always serve with rice.