Veggie chilli
Servings: 6 portions
Ingredients
- 500 g sweet potato (Peeled and cut into bite size chunks)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 onion (diced)
- 2 cloves garlic (finely chopped)
- 1-2 chillis (depending on how spicy you like it - finely chopped)
- 1 green pepper (finely chopped)
- 1 red pepper (finely chopped)
- 1 yellow pepper (finely chopped)
- Bunch of fresh coriander
- 1 tin kidney beans
- 1 tin cannellini beans
- 2 tins chopped tomatoes
- 1 veggie stock cube (mixed with 200ml boiling water)
- Serve with: Rice, tortillas, dairy free cheese and lime wedges
Instructions
- Place the chopped sweet potato on a baking tray, drizzle with half a tablespoon of olive oil and sprinkle with a pinch of each of the spices (cumin, cayenne pepper, paprika and cinnamon). Roast in the oven at 180C for around 30 minutes until soft.
- Whilst the sweet potato roasts, add the rest of the olive oil to a frying pan followed by the onion, garlic, chilli and peppers - fry for 5-10 minutes until soft. Pick the coriander stalks (saving the leaves) and finely chop. Add the chopped coriander stalks to the frying pan with the rest of the spices. Stir to coat and cook for a couple more minutes.
- Add the beans, chopped tomatoes and veggie stock. Simmer for 10 minutes and then add the roasted sweet potato. Transfer to an oven proof dish and cook in the oven for around 40 minutes.
- Serve with rice, the coriander leaves, tortillas, dairy free cheese and lime wedges.