Vegtarian chilli

This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike.

serves 4 to 6

Ingredients

• • 2 medium-sized sweet potatoes, (approximately 500g)
• • 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
• • olive oil
• • sea salt and freshly ground black pepper
• • 1 onion
• • 1 red capsicum
• • 1 yellow capsicum
• • a bunch of fresh coriander
• • 1 large red chilli
• • 1 large green chilli
• • 2 cloves of garlic
• • 2 x 400g tins beans - try kidney, chickpea, pinto, cannellini
• • 2 x 400g tins chopped tomatoes

To prepare the chilli

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• Preheat the oven to 200˚C/400˚F/gas 6
• 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

To prepare the chilli

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• Peel and roughly chop the onion
• Halve, deseed and roughly chop the capsicums
• Pick the coriander leaves and put aside, finely chop the stalks

To cook your chilli

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• 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 

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• Put a large pan on a medium-high heat and add a couple of lugs of olive oil
• Add the onion, capsicums 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 

To cook your chilli

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• 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

To serve your chilli

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• 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 sour cream, guacamole and rice (see Fluffy rice) or tortillas