Chilli con verduras with Sweet Potatoes | Vegan & Hearty

First, finely chop the onion and garlic. Cut the celery into small cubes. Deseed the jalapeño and finely chop it as well. Peel the sweet potatoes and cut them into cubes of approx. 1 cm.

Heat the olive oil in a medium-sized pot over high heat. Sauté the prepared vegetables (onion, garlic, celery, jalapeño, sweet potatoes) for about 2 minutes. Stir in the tomato paste and roast for another minute.

Deglaze everything with the diced tomatoes. Fill the empty tomato can twice with water and add it to the pot as well (approx. 800 ml water in total). Add chili powder, oregano, paprika powder, and the bay leaf and stir everything well. Cover the pot and simmer over low to medium heat for 35–45 minutes until the sweet potatoes are soft.