Vegetarian Chilli
1 hr 15 minServes 4
A warming bean and tomato chilli with roasted sweet potato, aromatic spices, and fresh coriander.
| prepPreheat oven to 200°C / 400°F | ||||||
| 500 g sweet potatoes, peeled and chopped into bite-sized chunks | Toss sweet potato with spices & oil, roast 200°C/400°F, 45–60 min | Stir in roasted sweet potato & coriander leaves | Finish with lime juice or vinegar, taste & adjust seasoning | |||
| 1 level teaspoon cayenne pepper (for roasting) | ||||||
| 1 heaped teaspoon ground cumin (for roasting) | ||||||
| 1 level teaspoon ground cinnamon (for roasting) | ||||||
| 2 tablespoons olive oil (for roasting sweet potatoes) | ||||||
| 2 tablespoons olive oil (for the pan) | Chop onion, peppers, garlic; sauté 5 min | Add chopped coriander stalks, chillies & spices, 5–10 min | Add beans & tomatoes, break up tomatoes with spoon | Simmer 25–30 min until thickened, add water if needed | ||
| 1 onion, peeled and roughly chopped | ||||||
| 2 mixed-colour peppers, halved, deseeded and roughly chopped | ||||||
| 2 cloves garlic, peeled and finely sliced | ||||||
| 1 bunch fresh coriander (30 g), stalks finely chopped | ||||||
| 2 fresh mixed-colour chillies, deseeded and finely chopped | ||||||
| 1/2 level teaspoon cayenne pepper (for the pan) | ||||||
| 1/2 heaped teaspoon ground cumin (for the pan) | ||||||
| 1/2 level teaspoon ground cinnamon (for the pan) | ||||||
| 2 x 400 g tins beans (kidney, chickpea, pinto or cannellini), with juice | ||||||
| 2 x 400 g tins quality plum tomatoes | ||||||
| coriander leaves (reserved from bunch), for garnish | ||||||
| lime or lemon juice, or vinegar, to taste | ||||||
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