Versatile veggie chilli
Leave a note

By Natalie Wilshaw
Versatile veggie chilli
11 steps
Cook:1h
VEGETARIAN
DAIRY-FREE
GLUTEN-FREE
VEGAN
Updated at: Thu, 17 Aug 2023 01:11:55 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
28
High
Nutrition per serving
Calories362.8 kcal (18%)
Total Fat5.6 g (8%)
Carbs64 g (25%)
Sugars17 g (19%)
Protein15.6 g (31%)
Sodium737.2 mg (37%)
Fiber15.4 g (55%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

500gsweet potatoes

1 level teaspooncayenne pepper
plus extra for sprinkling

1 heaped teaspoonground cumin
plus extra for sprinkling

1 level teaspoonground cinnamon
plus extra for sprinkling

olive oil

1onion

2mixed-colour peppers

2cloves of garlic

30gcoriander
fresh

2fresh mixed-colour chillies

2 x 400gtins of beans
such as kidney, chickpea, pinto, cannellini

2 x 400gtins plum tomatoes
quality

lime juice
or lemon, or vinegar, to taste
Instructions
Step 1
Preheat the oven to 200˚C/400˚F/gas 6.
Step 2
Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
Step 3
Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
Step 4
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
Step 5
Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
Step 6
Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
Step 7
Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
Step 8
Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
Step 9
Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
Step 10
Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
Step 11
Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
View on Jamie Oliver
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!