Roasted sweet potato and vegetable chilli

        This was one of the chilli's that I made for our bonfire party ... it was absolutely smashing .... now i do sound old  =0). The sweet potato really made it .. and I hate hate hate quorn!!

Sweet potato and vegetable chilli

·         2 medium-sized sweet potatoes, (approximately 500g       

·         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

·         sea salt and freshly ground black pepper

·         1 onion

·         1 red pepper

·         1 yellow pepper

·         a bunch of fresh coriander

·         1 red chilli

·         1 green chilli

·         2 cloves of garlic

·         2 x 400g tins beans - try kidney, chickpea, pinto, cannellini

·         2 x 400g tins chopped tomatoes

  Method 

   

     • Preheat the oven to 200˚C/400˚F/gas 6 

• Peel the sweet potatoes and cut into bite-sized chunks 

• Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper 

• Toss to coat then put them on a baking tray

• Peel and roughly chop the onion 

• Halve, deseed and roughly chop the peppers

• Pick the coriander leaves and put aside, finely chop the stalks 

• Deseed and finely chop the chillies

• Peel and finely chop the garlic

• Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden 

• Put a large pan on a medium-high heat and add a couple of lugs of olive 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, stirring every couple of minutes 

• Drain the cans of beans, then tip them into the pan with the tinned tomatoes 

• Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minute

• Keep an eye on it, and add a splash of water if it gets a bit thick

• Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves

• Taste and season with sea salt and freshly ground black pepper, if needed 

• Scatter the remaining leaves over the top, and serve with soured cream, guacamole and rice or tortillas

M