Sweet Potato Butternut and Bean Chilli
Ingredients
- 1 tbsp rapeseed oil
- One medium onion, chopped
- 1 red chilli deseeded and chopped
- 1 tbsp chopped garlic
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp chilli powder
- Pinch of cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- 1 tin chopped tomatoes
- 2 tbsp tomato purée
- 400ml veg stock
- 2 tins beans of your choice
- 1 large sweet potato, peeled and chopped
- 1 small butternut, peeled and chopped
- 1 red pepper diced
- Handful chopped coriander
- Salt and pepper
Preparation
Fry off your onion and fresh chilli on a medium heat until they start to golden, add the garlic and cook for a further two minutes before adding all the spices and bay leaf. Fry off the spices for two minutes.
Add the tinned tomatoes, tomato purée, veg stock and beans, cover and simmer on low for 20 minutes, you don’t want to add the veg too earlier or they will disintegrate before all the flavours have properly developed.
Add all the veg and some seasoning, bring up to a low simmer, cover and cook for 25 mins, stir halfway through.
Remove the lid, stir and leave the liquid to reduce on a low simmer for 15-20 mins, just until the sweet potato is on the verge of breaking down, as this thickens the chilli and give more depth of flavour. Stir well, add a handful of chopped coriander, taste and season.
