🍽️ Crispy Sweet Potato Fries with Vegetarian Chili

Name: Crispy Sweet Potato Fries with Vegetarian Chili
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large onion (80 g); 2 garlic cloves; 200 g zucchini (1 young zucchini); 1 red bell pepper; 2 carrots; 5 tbsp olive oil; 0.5 tsp chili powder; 1.5 tsp smoked paprika powder; 1.5 tsp ground cumin; 1 tsp ground coriander; 2 tbsp tomato paste (30 g); 400 g chopped tomatoes (can); salt; 2 sweet potatoes (400 g each); pepper; 400 g kidney beans (can; drained weight); 140 g corn (can; drained weight); 4 tbsp yogurt (3.5% fat) (80 g); 5 g coriander leaves (1 handful); 2 spring onions

589 kcal · 30 min · 4 servings

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Ingredients

1 large onion (80 g)
2 garlic cloves
200 g zucchini (1 young zucchini)
1 red bell pepper
2 carrots
5 tbsp olive oil
0.5 tsp chili powder
1.5 tsp smoked paprika powder
1.5 tsp ground cumin
1 tsp ground coriander
2 tbsp tomato paste (30 g)
400 g chopped tomatoes (can)
salt
2 sweet potatoes (400 g each)
pepper
400 g kidney beans (can; drained weight)
140 g corn (can; drained weight)
4 tbsp yogurt (3.5% fat) (80 g)
5 g coriander leaves (1 handful)
2 spring onions

Instructions

1. Peel the onion and garlic and chop them finely.
2. Wash the zucchini, cut it lengthwise into quarters, and then into bite-sized pieces.
3. Halve the pepper, remove the seeds, wash it, and cut it into cubes.
4. Peel the carrots and slice them thinly.
5. Heat one tablespoon of oil in a pot.
6. Sauté the onion, garlic, pepper cubes, and zucchini pieces for 3 minutes over medium heat.
7. Sprinkle chili powder, 1 teaspoon each of paprika powder and cumin, and coriander over them.
8. Add the tomato paste, and simmer for 2 to 3 minutes.
9. Add the chopped tomatoes and about 250 milliliters of water.
10. Salt the mixture, and let it simmer for approx. 10 minutes over low heat.
11. In the meantime, line a baking sheet with baking paper.
12. Peel the sweet potatoes, wash them, and cut them into finger-length sticks about 1 to 1.5 centimeters thick.
13. Toss them with the remaining oil, salt, pepper, and 1/2 teaspoon each of cumin and paprika powder.
14. Place them on the sheet and bake in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius; gas: level 3) for approx. 20 minutes until crispy, turning them occasionally.
15. Drain the beans and corn and let them drain well.
16. Add both to the pot with the chili and let it simmer for approx. 5 minutes over low heat.
17. In the meantime, wash the coriander and shake it dry.
18. Trim the spring onions, wash them, and cut them diagonally into rings.
19. Season the chili to taste with salt and pepper and serve it in bowls.
20. Top each serving with one tablespoon of yogurt, grind some fresh pepper over it, and sprinkle with coriander.
21. Toss the sweet potato sticks with the spring onion rings and serve them alongside the chili.

Nutrition per serving

kcal: 589
Protein: 20 g · Fett/Fat: 17 g · Carbs: 86 g