Serves 6
Perfect one pot wonder. Everyone is sick of cooking every single day of lockdown, which I totally understand. I suggest batch cook 1-2 meals a week. So at least then the days you're tired or can't be bother cooking you already have something prepared.
This #recipe is freezer friendly too. Double up the recipe and freeze half for a rainy day!
This recipe is a hug in a bowl. Full of #fibre and vegetables that will help you feel fuller for longer. Aim to have 30g of fibre daily.
What you need:
1 red onion finely diced
2 stalks of celery (optional)
2 garlic cloves grated
Handful of coriander stalks finely chopped
2 tablespoon of paprika
1 tablespoon of cumin
1 teaspoon cayenne pepper (optional)
½ teaspoon of cinnamon
2 peppers sliced
3 x tins of beans ( kidney, butter beans, chickpeas)
1 sweet potato peeled and cubed
2 cans of chopped tomatoes or 700g passata
200ml vegetable stock
Method:
In a large pot heat 2 tablespoon of olive oil, add the onion and cook for 5 minutes. Then add the peppers, celery, garlic, coriander stalks and spices and cook for a further 5 minutes.
Add the beans, sweet potato, chopped tomatoes and stock. Bring to the boil and reduce to a simmer for 35-40 minutes.
Serve on its own or with some rice and a squeeze of lime.
Garnish options
Avocado
Cheese
Coriander
Sour cream ( I used greek yoghurt)
If you want to cook this chilli quicker, take out the sweet potato and it will only take 25-30 minutes :)
Also you could roast the sweet potato in the oven for 30 minutes and then add into the chilli after for a sweeter flavour. If you don't have sweet potato in the house butternut squash would also work well.