To celebrate World Vegetarian Day, try this aromatic vegetable chilli packed with a wonderful array of spices. Serve it with brown rice and a dollop of sour cream, and you’ve got the perfect warming dinner for these chilly autumnal evenings.
There’s nothing better than a hearty veggie chilli. You can serve it with rice, tortilla chips, potato or polenta chips, with sour cream, guacamole, grated cheese; the options are endless.
I’m not a fan of the standard five bean chilli you’ll find in many pubs across the UK; I think that’s a bit of a cop out. What you need is a variety of tasty vegetables to bring vibrant colours and a wealth of textures, as well as adding nutritional goodness. This recipe ticks all of those boxes.
I had an abundance of sweet potatoes in the cupboard and some leftover kale that I wanted to incorporate into a one pot dish. And I bought some cannellini beans on a whim to make a change from the usual pulses I buy. I stumbled across Jamie Oliver’s vegetable chilli recipe, and adapted it to include kale and cannellini beans.
- 2 medium-sized sweet potatoes
- 2 tbsp olive oil
- 80g kale
- 1 pepper (I used an orange one as that’s what I had in the fridge)
- 1 clove garlic, crushed
- 1 large red onion, finely chopped
- 1 tsp frozen red chilli (or you could use chilli flakes)
- 1 tsp cayenne pepper (plus a bit extra to season the sweet potatoes)
- 400g can cannellini beans, drained
- 400g can chopped tomatoes
- 1 tsp ground cinnamon (plus a bit extra for the sweet potatoes)
- 1 tsp ground cumin (plus extra for the sweet potatoes)
- 1 tsp fresh coriander, finely chopped
- Plenty of seasoning
Preparation time: 5-10 minutes
Cooking time: 35 minutes
- Heat the oven to gas mark 6.
- Pour 1 tbsp of olive oil into a medium-sized roasting dish and swirl it around so it’s evenly dispersed. Pop it in the oven to heat up.
- Peel the sweet potatoes and chop into small cubes.
- Take the roasting dish out of the oven and tip the sweet potato cubes in. Sprinkle over a bit of cinnamon, cayenne pepper and cumin and use a wooden spoon to coat all of the potatoes in the oil and spices. Season well and put back in the oven and cook for 30 minutes.
- Meanwhile, put a large frying pan on a medium heat and pour in the remaining olive oil.
- Add the onion and garlic and cook for a couple of minutes, stirring frequently.
- Chop the pepper into relatively small bitesize chunks and add to the pan. Cook for a further 3-5 minutes.
- Add the chilli, spices and fresh coriander and stir in with the onion mixture.
- Pour in the cannellini beans and chopped tomatoes and mix everything in together.
- Bring to the boil and simmer for 20 minutes, stirring occasionally.
- Check on the sweet potatoes after 15 minutes, and give turn them over using a metal spoon so they cook evenly on all sides. Return to the oven for a further 10-15 minutes, or until they have softened.
- When the chilli has been cooking for 15 minutes, stir the kale into the pan.
- Whent the sweet potatoes are ready, take them out of the oven and add them to the chilli. Season well and serve with brown rice or a side dish of your choice.