Sweet Potato, Butternut and Bean Chilli
Ingredients
- 1 tbsp rapeseed oil
- 1 medium onion
- 1 red chilli
- 1 tbsp 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
- 1 small butternut squash
- 1 red pepper
- Handful coriander
- Squeeze of lime
- 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 early 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 gives more depth of flavour. Stir well, add a handful of chopped coriander, add a squeeze of lime, taste and season.
