This is a great winter warmer! Super easy – super quick – and full of lots of plant based goodness! You can make a huge batch and take some in for lunch the next day.
The beauty of a chilli is the different variations you can do. Add kidney beans, quinoa, chickpeas, different spices! You can serve it with a jacket potato, roasted veg, rice or cauliflower rice! If you are missing the texture of meat, then a great addition is Quorn –
2 sweet potato’s
1 Teaspoon Cayenne pepper
1 Teaspoon ground cumin
1 red pepper, 1 yellow pepper
2 cloves of garlic
1 fresh red chilli
2 x 400g tinned beans (kidney works best but you could use chickpea, or cannellini)
2 x 400g tins of plum tomato’s
Preheat the oven to 200˚C/400˚F/gas 6.
Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
Sprinkle with a pinch each of cayenne, cumin, sea salt and black pepper, drizzle in oil. Roast for 40 minutes until tender.
Peel and roughly chop the onion, garlic, and peppers and deseed and finely chop the chilies.
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.
Add the spices and chili, and cook until softened!
Add the beans and tomato’s and ix them around so everything is submerged! Bring to the boil and then reduce the heat and leave this for approx. 25 mins.
When the roasted sweet potato is finished stir this through – serve with your chosen side dish!