Veggie Chilli

Dive into a hearty bowl of sweet potato chili where sweetness meets spice in the most satisfying way. Tender chunks of sweet potato simmer with beans, tomatoes, and smoky spices to create a vibrant, nourishing chili that’s as colorful as it is comforting. Perfect for weeknights, meal prep, or feeding a hungry crowd.

1. Preheat the oven to 200˚C/400˚F/gas 6.
 2. Peel the sweet potatoes and cut into bite-sized  
 chunks. Sprinkle with a pinch each of paprika, coriander and cumin, drizzle with olive oil and  
 scatter with a pinch of salt and pepper. Toss to coat  
 then spread out on a baking tray and set aside.
 3. Peel and roughly chop the onion. Halve, deseed  
 and roughly chop the peppers. Peel and finely chop  
 the garlic.
 4. Pick the coriander leaves and put aside, then finely  
 chop the stalks. Deseed and finely chop the chillies. 
To cook your chilli:
 5. Place the sweet potatoes in the hot oven for 40  
 minutes, or until soft and golden.

 6. Meanwhile, put a large pan over 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,  slime juice, honey and spices and cook  
 for another 5 to 10 minutes, or until softened,  
 stirring every couple of minutes.
 7. Drain the 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, or until   
 thickened and reduced. Keep an eye on it, and add  
 a splash of water if it gets a bit thick.
 To serve your chilli:
 8. Stir the roasted sweet potato through your chilli  
 with most of the coriander leaves. Taste and season  
 with salt and pepper, if you think it needs it.