Chili sin Carne with Sweet Potato Fries

Ingredients

• 1 large onion (80 g)
• 2 cloves garlic
• 200 g zucchini (1 young zucchini)
• 1 red bell pepper
• 2 carrots
• 5 tbsp olive oil
• 0.5 tsp chili powder
• 1.5 tsp smoked paprika
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste (30 g)
• 400 g canned diced tomatoes
• Salt
• 2 sweet potatoes (each about 400 g)
• Pepper
• 400 g canned kidney beans (drained weight)
• 140 g canned corn (drained weight)
• 4 tbsp yogurt (3.5 % fat) (80 g)
• 5 g coriander leaves (1 handful)
• 2 Spring Onions

Instructions

1. 1.

   Peel and finely dice the onion and garlic for the chili. Clean, wash, quarter the zucchini lengthwise and cut into pieces. Halve the bell pepper, remove seeds, wash and cube it. Peel the carrots and slice them.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté the onion, garlic, bell pepper cubes and zucchini pieces for 3 minutes over medium heat. Sprinkle with chili powder, paprika, cumin, and coriander; add tomato paste and sauté for another 2–3 minutes. Add diced tomatoes and about 250 ml water, season with salt, and simmer gently for about 10 minutes.

3. 3.

   Meanwhile line a baking sheet with parchment paper. Peel, wash, and cut the sweet potatoes into finger‑length sticks 1–1½ cm thick. Toss them with the remaining oil, salt, pepper, and half a teaspoon each of cumin and paprika; spread on the tray and bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes until crisp, turning occasionally.

4. 4.

   Drain the beans and corn, let them dry slightly, then add both to the pot and simmer gently for another 5 minutes. Wash and dry the coriander; trim the spring onions into thin rings.

5. 5.

   Taste the chili and serve in bowls. Spoon 1 tbsp yogurt over each serving, lightly grind pepper on top, and sprinkle with coriander. Toss the sweet potato fries with spring onion rings and serve alongside the chili.