adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Versatile veggie chilli
Versatile veggie chilli
0 Likes
Total Time:
1 hour
Satisfying twist on chili con carne, easily customized with pantry staples. Get inspired with our tips!
Ingredients:
  • 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 plum tomatoes
  • lime or lemon juice, or vinegar to taste
Instructions:
  • 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. Season with cayenne, cumin, cinnamon, sea salt, black pepper, and drizzle with oil, tossing to coat. Roast for 45-60 minutes until golden and tender. Peel and roughly chop the onion, deseed and chop the peppers, finely slice the garlic. Pick and chop the coriander. Deseed and chop the chillies. In a large pan, heat 2 tablespoons of oil and cook onion, peppers, and garlic for 5 minutes. Add coriander stalks, chillies, and spices, cook for another 5-10 minutes until caramelized. Add beans, juice, and tomatoes. Simmer for 25-30 minutes, stirring occasionally. Stir in roasted sweet potato, most of the coriander, adjust seasoning, finish with lime juice, and top with remaining coriander. Serve with yoghurt, guacamole, rice, or tortilla chips. Enjoy!

Similar Recipes