SpiceTheWorld
Breadcrumbs
| Veggie Chilli
|
Veggie Chilli
Warming, tasty and full of good stuff
Serves 4 (Estimated) Rating 4/5
Prep Time 20 Minutes Cooking Time 40 Minutes
| Ingredients |
| 500 Gram Potatoes |
| 1 Teaspoon Cayenne Pepper, plus extra for sprinkling |
| 1 Teaspoon Ground Cumin, plus extra for sprinkling |
| 1 Teaspoon Cinnamon, plus extra for sprinkling |
| Salt, to taste |
| Black Pepper, to taste |
| Vegetable Oil |
| 1 Onion, finely chopped |
| 1 Red Pepper, finely chopped |
| 1 Yellow Pepper, finely chopped |
| 2 Garlic Cloves, finely chopped |
| Coriander |
| 1 Red Chillies |
| 1 Green Chilli |
| 800 Gram Pinto Beans |
| 800 Gram Chopped Tomatoes, chopped |
| Method |
| Preheat the oven to 200C/400F/gas 6. |
| 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. |
| Peel and finely chop the garlic. |
| Pick the coriander leaves and put aside then finely chop the stalks. |
| Place the sweet potatoes in the hot oven for 40 minutes or until soft and golden. |
| Meanwhile put a large pan over a medium-high heat and add 2 tablespoons oil. |
| Add the onion peppers and garlic and cook for 5 minutes. |
| Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes or until softened stirring every couple of minutes. |
| Drain the beans and add to the pan with the tinned tomatoes. |
| Stir well and bring to the boil then reduce to a medium-low heat and leave to cook for 30 minutes or until thickened and reduced. |
| Stir in the roasted sweet potato and most of the coriander leaves. |
| Taste and season with salt and pepper if you think it needs it. |
| Scatter the remaining leaves over the top and serve with some soured cream and rice. |