- 1 hour
- Serves 4
Adapted from Vegetarian chilli, jamieoliver.com ↗
Ingredients
- 500g 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 400g tins of beans, such as kidney, chickpea, pinto, cannellini
- 2 x 400g tins of quality plum tomatoes
- lime or lemon juice, or vinegar, to taste
Let's cook
- Heat the oven to 200°C (gas 6).
- Cut the sweet potatoes into chunks, toss with a pinch of each spice, a drizzle of oil and seasoning, and roast for 45 minutes to an hour until soft and caramelised.
- While they roast, chop the onion, peppers, garlic, chillies and coriander stalks, keeping the coriander leaves to one side.
- Fry the onion, peppers and garlic in a little oil over a medium high heat for about 5 minutes.
- Add the coriander stalks, the chillies and the spices, and cook for 5 to 10 minutes more.
- Tip in the beans with their liquid and the tomatoes, breaking the tomatoes up with a spoon. Bring to the boil, then simmer on a medium low heat for 25 to 30 minutes, loosening with water if it gets too thick.
- Stir the roasted sweet potato and most of the coriander leaves through the chilli and season to taste.
- Finish with a squeeze of lime or lemon, or a dash of vinegar, and the last of the coriander.
Tags
In Autumn comfort, Plant powered.
Check every packet for allergens.