Sweet Potato Chilli | Jamie Oliver - Ad

Slice sweet potatoes in half and chop into inch chunks.

Place sweet potatoes in a roasting tray and drizzle with olive oil, salt, pepper, cayenne pepper, cinnamon, and cumin.

Roast sweet potatoes until crispy on the outside and soft inside.

Half and roughly chop one onion into 1-1.5 cm pieces.

Heat a pan and add olive oil, then add the chopped onions.

Finely slice 2 cloves of garlic and add to the pan with the onions.

Cut the sides off the peppers and roughly chop them into the same size as the onions, adding them to the pan.

Season the veggies with cayenne pepper, cinnamon, and cumin as they cook.

Finely slice coriander stalks and add them to the pan.

Finely slice 2 chilies and add them to the pan, keeping the seeds for more heat.

Add 2 tins of kidney beans to the pan and stir.

Add 2 tins of plum tomatoes to the pan and top up with water.

Simmer the mixture for 25-30 minutes.

Remove the roasted sweet potatoes from the oven and check for caramelization and softness.

Stir the roasted sweet potatoes into the vegetable chili.

Chop fresh coriander and stir it into the stew before serving.

Serve the chili with rice and finish with a dollop of yoghurt, fresh coriander, and slices of avocado.

Equipment Needed

Spice Level:

Dietary