10 minutes
25 minutes
400 g drained red kidney beans
80 g Boursin® Garlic & Fines Herbs (Dairy-Free alternative now available)
200 g sweet potatoes
1 can tomato pulp
150 g canned corn
1 red onion
2 cloves of garlic
4 tsp. powdered cumin
2 tsp. paprika
1 tsp. oregano
30 cL vegetable stock
1 drizzle of olive oil
Fresh coriander
Lime
Large pot
Peel the sweet potato and dice it.
Peel and mince the onion. Remove the peel and green germ from the garlic before mincing it.
Place the sweet potato, garlic, onion and spices in a large skillet or work, with a drizzle of vegetable oil, and sauté over medium heat for 8 minutes, stirring regularly.
Add tomato coulis, mix and heat over high heat for 3 minutes. Meanwhile, rinse and drain the beans, and add them to the mixture. Incorporate the vegetable broth, lower the heat and let simmer for 15 minutes, stirring regularly.
Serve your chili hot and sprinkle with shredded Boursin for a real treat!