Sweet Potato Chilli Recipe - Delicious Veggie Chili
Looking for a nutritious and delicious vegetarian chili recipe? Look no further! Jamie Oliver's Sweet Potato Chilli is a hearty and flavorful dish that combines the goodness of roasted sweet potatoes, beans, and a medley of spices and herbs. Not only does this chili taste amazing, but it also provides you with four to five of your five-a-day fruit and veg intake in just one serving!
To make this recipe, start by slicing washed sweet potatoes in half and cutting them into inch chunks. Place them on a roasting tray and drizzle with olive oil, salt, pepper, cayenne pepper, cinnamon, and cumin. Roast the sweet potatoes until they turn crispy on the outside and tender on the inside.
Meanwhile, prepare the chili base by sautéing onions, garlic, and peppers in olive oil. Season them with cayenne pepper, cinnamon, and cumin for an extra kick of flavor. Add coriander stalks and finely sliced chilies for a burst of freshness and heat. Stir in kidney beans and plum tomatoes with their juices, and let the mixture simmer for 25-30 minutes.
Once the chili has reduced and concentrated, add the roasted sweet potatoes to the pot. Stir them gently to incorporate all the flavors and textures. Finish off the dish by adding chopped coriander and serve it with steaming rice. For a refreshing touch, top it with a dollop of yogurt, and garnish with coriander and chili slices.
This Sweet Potato Chilli is not only visually appealing with its vibrant colors but also a nutritional powerhouse. With the addition of avocado, it provides you with five servings of fruit and vegetables in one satisfying meal.
Ingredients:
- Sweet potatoes
- Olive oil
- Salt
- Pepper
- Cayenne pepper
- Cinnamon
- Cumin
- Onion
- Garlic
- Peppers
- Coriander stalks
- Chilies
- Kidney beans
- Plum tomatoes
- Water
- Coriander (cilantro)
- Yogurt
- Rice
- Avocado
Cooking steps:
- Slice sweet potatoes in half and cut into inch chunks. Place them on a roasting tray and drizzle with olive oil, salt, pepper, cayenne pepper, cinnamon, and cumin. Roast until crispy on the outside and tender on the inside.
- Sauté onions, garlic, and peppers in olive oil. Season with cayenne pepper, cinnamon, and cumin.
- Add coriander stalks and finely sliced chilies. Stir in kidney beans and plum tomatoes with their juices.
- Simmer the mixture for 25-30 minutes.
- Add the roasted sweet potatoes to the chili and stir gently to combine.
- Finish off with chopped coriander and serve with rice.
- Top with yogurt and garnish with coriander and chili slices.
