laden with slow release carbs and proteins this hearty vegan chilli will help re fill your fuel tank while also helping to build and repair the muscles used on your rides.

for 2 x hungry cyclists you need –

2 x medium / large sweet potatoes – roughly peeled and cut into chunks
2 or 3 x tablespoons olive oil or similar
1 x red onion – finely sliced
1 x large or 2 x medium sized red peppers – sliced
2 x garlic cloves – crushed
3 x teaspoons of chipotle paste
1 x teaspoon of ground cumin
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of kidney beans – drained and washed
optional – salt and pepper – sour cream – soft creamed cheese – grated cheese – fresh coriander leaves

to make –

pre heat you oven to 200o c / gas mark 7
put sweet potato pieces on a baking tray – in a single layer – coat with 1 x tablespoon of oil + sprinkle with salt and pepper (optional)
put tray into hot oven for 20 x minutes
then pour remaining oil into a saucepan over a medium heat
add the sliced red onion and red pepper – with a pinch of salt (optional) and cook for 6 – 8 minutes until soft
add the crushed garlic, chipotle paste and ground cumin to the saucepan
stir the mix and cook for 2 minutes
pour in the drained kidney beans and chopped tomatoes
simmer for 10 x minutes
have a look at sweet potato in oven – which should now be soft
remove sweet potatoes from oven and tip into saucepan
serve chilli into bowls and add optional seasoning, toppings and garnishes

*enjoy this healthy vegan chilli – it replaces used carbohydrates and the proteins will help in the repair process of tired muscles from today’s exercise – but if you have had a rest day – the chilli will also go a long way to fuelling tomorrows efforts – especially if eaten fairly late in the evening*