Veggie Chilli

 

veggie chilli
Veggie Chilli; Photo: Jamie Oliver

 

 

Jamie Oliver‘s hearty, delicious alternative to the traditional chilli con carne, comes highly recommended from a fellow yogi and yogi-Mum. Can’t wait to give this hot pick a try for a super simple mid-week meal full of fiery goodness.

 

 

 

 

 

 

 

Ingredients

  • 2 medium sweet potatoes (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
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves of garlic
  • 1 bunch of fresh coriander
  • 1 fresh red chilli
  • 1 fresh green chilli
  • 2 x 400 g tinned beans, such as kidney, chickpea, pinto, cannellini
  • 2 x 400 g tins of quality plum tomatoes

Method

  1. Preheat the oven to 200˚C/400˚F/gas 6.
  2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
  3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 40 minutes, or until golden and tender.
  4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely chop the garlic.
  5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
  6. Meanwhile, heat 2 tablespoons of oil in a large pan over a medium-high heat, add the onion, peppers and garlic, and cook for 5 minutes.
  7. Add the coriander stalks, chilli and spices, and cook for a further 5 to 10 minutes, or until softened, stirring occasionally.
  8. Drain and add the beans. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
  9. Bring to the boil, then reduce to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splashes of water to loosen, if needed.
  10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
  11. Scatter over the remaining coriander. Delicious served with soured cream, guacamole and rice or tortilla chips.

Prep: 45mins | Cooks: 45mins | Serves: 4

Advertisements

One thought on “Veggie Chilli

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s