This week we were making veggie chilli, super easy, with avocado & lime juice guacamole and some tortilla chips.
- 500 g sweet potatoes
- 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
- 2 mixed-colour peppers
- 2 cloves of garlic
- 1 bunch of fresh coriander (30g)
- 2 fresh mixed-colour chillies
- 2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini
- 2 x 400 g tins of quality plum tomatoes
- lime or lemon juice, or vinegar , to taste
- Preheat the oven to 200C/400F/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 45 minutes to 1 hour, or until golden and tender.
- Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
- Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
- Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
- Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
- Bring to the boil, then reduce the heat 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 splash 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.
- Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
From Jamie Oliver https://www.jamieoliver.com/recipes/vegetables-recipes/veggie-chilli/