SWEET POTATO CHILLI RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Total Time 50 minutes
Yield 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
- Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
- Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
- Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
- Cook over a low heat for 15 minutes, stirring regularly.
- Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
- Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.
Nutrition Facts : Calories 358 calories, FatContent 8.6 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 12.4 g protein, CarbohydrateContent 56.9 g carbohydrate, SugarContent 20.5 g sugar, SodiumContent 0.3 g salt, FiberContent 13.4 g fibre
FIVE-BEAN CHILLI RECIPE - BBC GOOD FOOD
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 14 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.04 milligram of sodium
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Total Time 2 hours 25 minutes
Category Dinner, Main course, Supper
Calories 316 calories per serving
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Reviews 4.5
Total Time 55 minutes
Category Vegetarian Chili
Calories 98.4 calories per serving
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Total Time 2 hours 25 minutes
Category Dinner, Main course, Supper
Calories 316 calories per serving
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From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course, Supper
Calories 327 calories per serving
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