I always find myself feeling a bit strange on the last day of every year – partly because I’m thinking where did the last twelve months go/what have I done with my life but more so this year because I feel sad that such a good year has to come to an end. And 2015 has definitely been one of the best, so far. I travelled more than ever before; saw Paris for the first time, sizzled on the beaches of Malaga, celebrated my 21st birthday in Las Vegas – seriously, best two weeks of my life – and escaped the whole of October for Florida sunshine. Looking back on it makes me feel so grateful and lucky. Not only that, but I graduated from university with a 2:1 in Creative Writing, which at this time last year, seemed like it would never happen. Like, ever. All in all, 2015, you turned out great.
Of course, no good year could end without a good meal. Having spent the last week living off chocolate and Christmas leftovers, I wanted something relatively healthy but hearty to prepare my stomach for the gin it will be receiving later – hangover prevention, people! Despite being rich and comforting, this chilli is low in fat and vegan too. I topped mine with some sliced avocado and chopped spring onion, but you could add sour cream, cheese or anything else that takes your fancy. Here’s to a healthy and happy 2016!
- 1 tbsp coconut oil
- 1 onion
- 1 large sweet potato
- 2 cloves of garlic, crushed
- 1 tbsp chilli powder
- 1/2 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp tomato puree
- 1 can of kidney beans (about 230g drained)
- 1 cup vegetable stock
- half a can of chopped tomatoes
- optional toppings: avocado, spring onions, coriander, sour cream, grated cheese etc
- Place the coconut oil in a saucepan over a medium heat to melt, while you dice the onion and peel and chop the sweet potato into cubes. Fry the onion and cubed sweet potato in the coconut oil for about 10 minutes, until the onion begins to turn translucent.
- Once the onions are translucent, add the garlic, spices and tomato puree and fry for another minute before adding the tomato puree, kidney beans, stock and tomatoes. Turn the heat up to high and bring to the boil.
- When it begins to boil, reduce the heat to a gentle simmer, cover and leave for 25-30 minutes, or until the sweet potatoes are tender and the liquid has reduced.
- Serve with your choice of toppings and enjoy.