MEXICAN 'CHILLY' WITH POLENTA

MAKES

2-4 servings

PREPARATION TIME

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

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.

• 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