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Veggie Chilli
Warming, tasty and full of good stuff
Serves - 4 Heat 3 (1-5)
Rating - 4 (1-5)
Prep Time 20 Minutes Cooking Time 40 Minutes
500 g Potatoes
1 tsp Cayenne Pepper, plus extra for sprinkling
1 tsp Ground Cumin, plus extra for sprinkling
1 tsp Cinnamon, plus extra for sprinkling
Salt, to taste
Black Pepper, to taste
Vegetable Oil
1 Onion, finely chopped
1 Red Pepper, finely chopped
1 Yellow Pepper, finely chopped
2 Garlic Cloves, finely chopped
1 bunch Fresh Coriander
1 Green Chilli, finely chopped
800 g Pinto Beans
800 g Chopped Tomatoes
Preheat the oven to 200C/400F/gas 6.
Peel the sweet potatoes and cut into bite-sized chunks.
Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper.
Drizzle with olive oil and toss to coat then spread out on a baking tray and set aside.
Peel and finely chop the garlic.
Pick the coriander leaves and put aside then finely chop the stalks.
Place the sweet potatoes in the hot oven for 40 minutes or until soft and golden.
Meanwhile put a large pan over a medium-high heat and add 2 tablespoons oil.
Add the onion peppers and garlic and cook for 5 minutes.
Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes or until softened stirring every couple of minutes.
Drain the beans and add to the pan with the tinned tomatoes.
Stir well and bring to the boil then reduce to a medium-low heat and leave to cook for 30 minutes or until thickened and reduced.
Stir in the roasted sweet potato and most of the coriander leaves.
Taste and season with salt and pepper if you think it needs it.
Scatter the remaining leaves over the top and serve with some soured cream and rice.