Veggie Chilli

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  • 2 sweet potatoes (250g each)

  • 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

  • 1 red pepper

  • 1 yellow pepper

  • 2 cloves of garlic

  • 1 bunch of fresh coriander (30g)

  • 1 fresh red chilli

  • 1 fresh green chilli

  • 2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini

  • 2 x 400 g tins of quality plum tomatoes



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

  2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.

  3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 40 minutes, or until golden and tender.

  4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely chop the garlic.

  5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.

  6. Meanwhile, heat 2 tablespoons of oil in a large pan over a medium-high heat, add the onion, peppers and garlic, and cook for 5 minutes.

  7. Add the coriander stalks, chilli and spices, and cook for a further 5 to 10 minutes, or until softened, stirring occasionally.

  8. Drain and add the beans. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.

  9. Bring to the boil, then reduce 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.

  10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.

  11. Scatter over the remaining coriander.