Vegetarian Chilli

30 04 veggie chilli 5237
Serves 4 to 6

EQUIPMENT LIST

Speed peeler

Knife

Chopping board

Measuring spoons

Baking tray

Large saucepan

Can opener

Sieve

Wooden spoon

 

INGREDIENTS

500g sweet potatoes

1 level teaspoon cayenne pepper, extra for sprinkling

1 level teaspoon ground cinnamon, extra for sprinkling

1 heaped teaspoon ground cumin, extra for sprinkling

olive oil

sea salt

freshly ground black pepper

1 onion

1 red capsicum

1 yellow capsicum

2 cloves of garlic

a bunch of fresh coriander

1 fresh red chilli

1 fresh green chilli

2 x 400g cans of beans, such as kidney, chickpeas, pinto, cannellini

2 x 400g tins of chopped tomatoes

 

JAMIE'S TOP TIPS

  • Vary the types of beans you use in this recipe - it will change the flavour every time and keep things interesting.
  • Try swapping the chillies you use; substitute the green chilli for some hotter chillies to boost the heat
  • This recipe freezes well so don't be afraid to double the recipe and keep some for another day.
    I like to divide my leftovers into portions using plastic bags so I can easily pull one out of the freezer if I'm in a rush - just remember to label and date them before you put them in the freezer so you know exactly what it is and when you made it. If you lay the bags out flat they take much less time
 

This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for vego's and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it's totally up to you.

1

To prepare the chilli:

Preheat the oven to 200@C/400@F/gas 6. 

2

Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cinnamon and cumin, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then spread out on a baking tray and set aside.

3

Peel and roughly chop the onion. Halve, deseed and roughly chop the capsicum. Peel and finely chop the garlic.

5

To cook your chilli:

Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.

6

Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, capsicum 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.

7

Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.

8

Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.

9

Scatter the remaining leaves over the top, and serve with some sour cream, guacamole and rice or tortilla chips.
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