Sweet Potato and Pepper Chilli

Easy to make and very tasty, full of flavour

Serves 4 (Estimated) Rating 5/5

Prep Time 20 Minutes Cooking Time 40 Minutes

Vegan safe Vegetarian

500g medium sweet potatoes, peeled and chopped
1 teaspoon cayenne pepper
2 teaspoon ground cumin
1 teaspoon ground cinnamon
Sea Salt
Black Pepper
olive oil
1 red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
3 cloves of garlic, crushed
1 bunch of fresh coriander, chopped
1 fresh red chilli, de-seeded and chopped
1 fresh green chilli, de-seeded and chopped
2 x 400 g tinned beans, your choice
2 x 400 g tins of good quality plum tomatoes
Preheat the oven to 200°C/400°F/gas 6
Then place the sweet potatoes onto a baking tray
Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper
Now drizzle with oil then toss to coat
Roast for about 30 minutes, or until golden and tender
Meanwhile, heat 2 tablespoons of oil in a large pan over a medium-high heat
Then add the onion, peppers and garlic and cook for 5 minutes.
Next add the coriander, chilli and spices and cook for a further 5 to 10 minutes
Now Drain and add the beans and tomatoes
Bring to the boil
Now simmer for 20 to 30 minutes, keep stirring and add water if needed
Add the sweet potatoes as mix in well
Adjust seasoning and garnish with fresh coriander
Server with fresh bread and steamed rice