Chilli con verduras | Spicy Vegetable Chili

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

In a medium-sized pot, heat the olive oil over high heat and sauté the prepared vegetables for approx. 2 minutes. Stir in the tomato paste and roast for another minute over high heat.

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