Vary the types of beans you use in this recipe – it will change the flavor every time and keep things interesting. This recipe freezes well so don’t be afraid to double the recipe and keep some for another day. Divide leftovers into portions using plastic bags. Lay the bags out flat to freeze and they take less time to defrost.
Jamie Oliver's Vegetarian Chili
2 medium-sized sweet potatoes, approximately
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
Freshly ground black pepper
1 red bell pepper
1 yellow bell pepper
1 bunch fresh coriander
1 red chilli pepper
1 green chilli pepper
2 cloves garlic
14-ounce can beans, such as kidney, chickpea, pinto and cannellini
14-ounce can chopped tomatoes
1. Preheat the oven to 400F. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.
2. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Pick the coriander leaves and put aside, finely chop the stalks. Deseed and finely chop the chillies. Peel and finely chop the garlic.
3. Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.
4. Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25-30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.
5. Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper, if needed. Scatter the remaining leaves over the top, and serve with some sour cream, guacamole and rice or tortillas.Copyright © 2014, The Baltimore Sun