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.
- 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
- Preheat the oven to 200˚C/400˚F/gas 6.
- Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
- 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.
- Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely chop the garlic.
- Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
- 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.
- Add the coriander stalks, chilli and spices, and cook for a further 5 to 10 minutes, or until softened, stirring occasionally.
- Drain and add the beans. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
- 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.
- Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
- Scatter over the remaining coriander. Delicious served with soured cream, guacamole and rice or tortilla chips.
Prep: 45mins | Cooks: 45mins | Serves: 4