40 minutes (10 minutes prep + 30 minutes bake time)
Preheat the oven to 175 ℃ and place the diced sweet potato on a parchment paper line tray.
Drizzle with olive oil, salt and pepper and bake for 18 to 20 minutes until crispy.
Meanwhile heat up a skillet with some olive oil, fry the onion, garlic and spices.
Add in the drained tinned beans, diced tomatoes and tomato paste.
Let it simmer before adding in the vegetable stock, juice of half a lime and the coconut blossom nectar.
Once the sweet potato is cooked, add the roasted sweet potato and mix well, let the chili cook for 15 minutes or so.
While the chili is cooking, add the polenta ingredients to a saucepan and whisk while cooking until thicken.
Just before serving, gradually mix in the cacao nibs and scoop the cooked polenta into bowls.
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
- Red onion, diced
- Corn, tinned or fresh off the cob
- Corn chips
- 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