Veggie Chilli

Warming, tasty and full of good stuff

Serves 4 (Estimated) Rating 4/5

Prep Time 20 Minutes Cooking Time 40 Minutes

2 medium-sized sweet potatoes approximately 500g
1 level teaspoon cayenne pepper plus extra for sprinkling
1 heaped teaspoon ground cumin plus extra for sprinkling
1 level teaspoon ground cinnamon plus extra for sprinkling
Sea salt to taste
Freshly ground black pepper to taste
Vegetable oil
1 onion chopped
1 red pepper chopped and deseeded
1 yellow pepper chopped and deseeded
2 cloves garlic chopped
Bunch of fresh coriander
1 fresh red chilli
1 fresh green chilli
2 x 400 g tinned beans such as kidney chickpea pinto and cannellini
2 x 400 g tinned 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