A quick vegetarian chili.
- Tomatoes
- Sweet potatoes
- bell peppers
- onions, peeled and chopped
- lemon zest
- halved tomatoes
- olive oil
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 14 oz. can black beans
- 1 14 oz can red kidney beans
- Black rice
- bottled chili sauce
- natural plain yogurt or sour cream
- cilantro, chopped
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.
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 of lugs of olive oil. Add the onion, peppers and garlic and cook for five minutes. Add the coriander stalks, chilli and spices and cook for another five to 10 minutes, stirring every couple of minutes.
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 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.
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.
