MEXICAN 'CHILLY' WITH POLENTA

MEXICAN 'CHILLY' WITH POLENTA

Jul 21, 2023Team MDS

MAKES

2-4 servings

 

PREPARATION TIME

40 minutes (10 minutes prep + 30 minutes bake time)

 

METHOD

STEP 1:

Preheat the oven to 175 ℃ and place the diced sweet potato on a parchment paper line tray.

 

STEP 2:

Drizzle with olive oil, salt and pepper and bake for 18 to 20 minutes until crispy.

 

STEP 3:

Meanwhile heat up a skillet with some olive oil, fry the onion, garlic and spices.

 

STEP 4:

Add in the drained tinned beans, diced tomatoes and tomato paste.

 

STEP 5:

Let it simmer before adding in the vegetable stock, juice of half a lime and the coconut blossom nectar.

 

STEP 6:

Once the sweet potato is cooked, add the roasted sweet potato and mix well, let the chili cook for 15 minutes or so.

 

STEP 7:

While the chili is cooking, add the polenta ingredients to a saucepan and whisk while cooking until thicken.

 

STEP 8:

Just before serving, gradually mix in the cacao nibs and scoop the cooked polenta into bowls.

 

STEP 9:

Top the polenta with the chili, sliced avocado, diced red onion, corn, corn chips and lime quarters on the side.

 

INGREDIENTS

  • 400g tin mixed beans
  • 400g tin black beans
  • 400g tin diced tomatoes
  • 2 heaped Tbsp tomato paste
  • 1 C vegetable stock
  • 1 medium sweet potato, peeled & diced
  • ½ red onion diced
  • 2 garlic cloves, crushed
  • 1 tsp cumin powder
  • 1 tsp smoked paprika powder
  • 1 tsp coriander powder
  • ½ tsp chili powder
  • 1 Tbsp coconut blossom nectar
  • 1 fresh lime
  • 1 Tbsp olive oil
  • ¼ C Cacao Nibs
  • 2Tbsp Cacao Powder
  • Salt & pepper to taste


To serve:

  • Red onion, diced
  • Avocado
  • Corn, tinned or fresh off the cob
  • Corn chips


Optional:

  • Fresh cilantro or spring onion
  • Vegan cream cheese


For the cheesy polenta

  • 1 C dry polenta
  • 1 Tbsp nutritional yeast
  • 1 vegetable stock cube
  • 2 C of water
  • ½ tsp salt

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SUPERFOODS CATEGORY

Organic Cacao Nibs

Size
 
R 229.00
 

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