Vegetarian Chilli

Name: Vegetarian Chilli
Yield: 8 servings
Ingredients: 4 Sweet Potatoes (Medium-Large); 1 level teaspoon Cayenne Pepper ((extra for sprinkling)); 1 heaping teaspoon Ground Cumin ((extra for sprinkling)); 1 level teaspoon Ground Cinnamon ((extra for sprinking)); Sea Salt; Freshly Ground Black Pepper; Olive Oil; 2 Onion; 2 Red Pepper; 2 Yellow Pepper; 4 Garlic Cloves; 1 Coriander Bunch; 2 Hot Peppers; 30 Oz Navy Beans ((soaked)); 30 Oz Diced Tomatoes; Tortilla Chips ((optional)); Rice ((optional))

medlar

Serves 8

This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies 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.

↬ Adapted from Vegetable Chilli | Vegetables Recipes | Jamie Oliver Recipes

Ingredients

4 Sweet Potatoes (Medium-Large)
1 level teaspoon Cayenne Pepper ((extra for sprinkling))
1 heaping teaspoon Ground Cumin ((extra for sprinkling))
1 level teaspoon Ground Cinnamon ((extra for sprinking))
Sea Salt
Freshly Ground Black Pepper
Olive Oil
2 Onion
2 Red Pepper
2 Yellow Pepper
4 Garlic cloves
1 Coriander Bunch
2 Hot Peppers
30 oz Navy Beans ((soaked))
30 oz Diced Tomatoes
Tortilla Chips ((optional))
Rice ((optional))

Instructions

Keep screen awake

1
Preheat the oven to 400˚F
2
Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
3
Chop the onion, as well as the red and yellow peppers.
4
Finely chop the garlic
5
Pick the coriander leaves and put aside.
6
Finely chop the coriander stalks as well as the hot peppers.
7
Place the sweet potatoes in the hot oven for .
8
Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, red and yellow peppers and the garlic and cook for .
9
Add the coriander stalks, hot peppers and spices and cook for another , or until softened, stirring every couple of minutes.
10
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 , or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
11
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.
12
Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.

Comments & Reviews (0)

or sign up for free to join the conversation.