Directions

1. Preheat your oven to 170 degrees Celsius. Wash and cut the sweet potato in sticks. Wash well and dry thoroughly with a tea towel.

In a large bowl, place the sweet potato and add the oil and mix well. Add the salt, garlic and onion powders as well as paprika and rub on the potato so that all are evenly covered.

Place on a baking tray covered with non stick paper, if possible on only a single layer ( you may need more than 1 tray). Cook in the oven for 25-30 minutes, turning a couple of times, until cooked through.

2. Meanwhile, prepare the fast Chili. In a saucepan, heat a dash of oil and add the onion, chopped and the crushed garlic. Cook on low heat until sweaty, for about 3-4 minutes.

Add the tomatoes and spice mix and cook for another 3-4 minutes. Add the beans and stock, and cook for a few more minutes until everything is cooked and warm. It should also reduce. Add salt and pepper to taste.

3. As an option you can add the diluted tapioca flour to thicken the sauce a little. Add and cook on high heat for two minutes, being careful to not let the Chili burn. The liquid will thicken a little. Take off the heat.
4. Take the chips from the oven and assemble. Pour the hot Chili on the chips, cover with vegan cheese. If you want you can put under the grill to melt the cheese. Serve hot with avocado or guac, vegan sour cream and coriander.

Enjoy 🙂