Vegetarian chilli
500g sweet potatoes, cubed
1 tsp cayenne pepper
1 tsp cumin
1 tsp cinnamon
Olive oil
Salt and ground black pepper
1 onion
1 red pepper
1 yellow pepper
Bunch of coriander
1 red chilli
1 green chilli
2 cloves garlic
2 x 400g tins of beans (kidney, chickpea, pinto, butter or cannellini)
2 x 400g chopped tinned tomatoes
Preheat the oven to 200°C/ 400°C/gas 6
Peel and chop the sweet potatoes into cubes. Dust with a pinch of cayenne pepper, cinnamon and cumin, salt and pepper and a dash of olive oil and transfer to a baking tray. Chop the onion and peppers roughly. Deseed and finely chop the chillies and chop the garlic cloves finely also.
Transfer the sweet potato to the oven for 40 minutes. Put a casserole pot on a medium high heat and add olive oil. Toss in the onion, peppers and garlic and cook for aprox 10 minutes. Add the coriander, chilli and mixed spices and allow to cook for another five minutes, stirring occasionally.
Add the drained tins of beans and tomatoes and bring to the boil while stirring. Reduce the heat and allow to simmer for 25 to 30 minutes.
Take the sweet potato out of the oven and combine with the chilli. Season with salt and pepper and garnish with coriander. Serve with rice, tortillas, guacamole and sour cream.
Serves
4-6
Main ingredients
Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Quick Meals, One Pot, Curry, Vegetarian
Cuisine
Mexican
Special Info
Vegetarian
Level of Difficulty
Easy
