Chilli con verduras

3 SERVINGS

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INGREDIENTS

1 large yellow onion (about 150 g)
2 cloves of garlic
1 stalk of celery
1 jalapeño pepper
200 g raw sweet potatoes (or regular potatoes)
1 tablespoon olive oil
1 tablespoon tomato paste
400 g canned chopped tomatoes
1 teaspoon ground chili
1 teaspoon oregano
1 teaspoon sweet paprika
1 bay leaf
1 red bell pepper (about 250 g)
1 green bell pepper (about 250 g)

INSTRUCTIONS

1
First, finely chop the onion and garlic, and dice the celery stalk into small cubes. Remove the seeds from the jalapeño pepper and chop it finely. Peel the sweet potatoes and cut them into cubes (about 1 cm × 1 cm).
2
Heat oil in a medium-sized pot over high heat and sauté the prepared chopped vegetables for about 2 minutes. Stir in the tomato paste and sauté for another 1 minute over high heat. Pour in a can of chopped tomatoes, then fill the can twice with water and add to the pot (about 800 ml of water). Add ground chili, oregano, sweet paprika, and bay leaf, and stir. Cover the pot with a lid (or foil) and cook over low to medium heat for 35–45 minutes until the potatoes are tender.
3
Meanwhile, clean the peppers, remove the cores, and cut them into cubes the same size as the sweet potatoes. Once the sweet potatoes are soft, add the peppers to the pot and cook for another 3–5 minutes until they are tender but still slightly crunchy.
4
Divide the finished chilli con verduras into 3 plates and serve.

Tip

Sprinkle each serving with chopped fresh parsley or cilantro before serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.