Chili veggies

INGREDIENTS

• 2 tsp black pepper
• 2 tsp salt
• 2 tbsp olive oil
• 1 half onion
• 1 half red chili pepper
• 1 clove of garlic
• 1 sweet potato
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp cayenne pepper
• ½ tsp cinnamon
• 14 oz mixed beans
• 14 oz can of chopped tomatoes
• 1 lime
• 1 cauliflower

TOOLS

• 1 dry towel
• 1 skillet
• 1 food processor
• 1 squeezer
• 1 knife
• 1 peeler
• 1 saucepan
• 2 lids
• 2 wooden spoons

Peel onion and garlic, then chop them. Next, dice red chili peppers.

Peel sweet potato with a peeler.

Cut the sweet potato into chunks.

Squeeze lime with a squeezer.

Heat olive oil in a saucepan. Stir in onions, red chili pepper, and garlic with a wooden spoon. Cook for 2 minutes, add sweet potatoes, cumin, paprika, cayenne pepper, cinnamon, and mixed beans. Season with 1 tsp salt and 2 tsp black pepper. Next, add tomatoes and 1 cup of water. Bring to a boil, then reduce heat to low and simmer for 50 minutes stirring occasionally. Remove the lid and add lime juice to get chili veggies.

Trim cauliflower and cut it into small pieces.

Put the cauliflower in a food processor and blitz to get cauliflower rice.

Put the cauliflower rice on a dry towel and squeeze to get rid of excess moisture.

Heat 1 tbsp of olive oil in a skillet. Stir in cauliflower rice and chili veggies with a wooden spoon. Cover the skillet with a lid and cook on medium heat for 7 minutes. Remove the lid from the skillet and add 1 tsp of salt.

It’s ready to be served !