Recipe: Simple Chilli

Ingredients

500g sweet potatoes
2 level teaspoon cayenne pepper
1 heaped teaspoon ground cumin
1 level teaspoon ground cinnamon
olive oil
1 white/brown onion
2 cloves of garlic
1 bunch of fresh coriander – dry works fine
2 fresh mixed-colour chillies
2 x 400g tins of beans, such as kidney, pinto or cannellini
2 x 400g tins of plum tomatoes
1 x tin of sweetcorn, whatever size you want (optional)
1 avocado (optional)
lime or lemon juice, or vinegar, to taste

Notes:

Jamie Oliver says this serves four, but I think it is more like 3 good-sized portions. The original recipe calls for 2 bell peppers, but I thought that was a bit odd texturally in a chilli. Try it out yourself, or you can add just about any other veg you like. I

added the avocado on top as I think the coolness helps set off the spice, I also used sweetcorn instead of the bell peppers and I think it is much better, but you could do without either one. Jamie Oliver only calls for 1 teaspoon of cayenne, I found that a bit bland but maybe start with one and see how you like it.

Directions

1) Preheat the oven to 200°C/400°F/gas 6.

2) Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.

3) Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender. Air fryer at 200 for 20 mins works just as well.

4) Peel and roughly chop the onion. Peel and finely slice the garlic.

5) Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.

6) Put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.

7) Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.

8) Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.

9) Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced. You can add water if it is too thick, but I’ve never needed to.

10) Stir the roasted sweet potato and the sweetcorn through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.

11) Finish with a squeeze of lime or lemon juice or a tablespoon of vinegar, to taste, then scatter over the remaining coriander.

12) If you want a little something extra, slice half an avocado and place on top, with some salt and pepper.

Works great with tortilla chips or rice!