Chelley’s veggie chilli

I know it looks like a lot of ingredients but it’s mostly spices. This is EASY, delicious, nutritious and a total winner for batch cooking.

I always make loads and bung it in the freezer in 2 portion containers. Transfer a container to the fridge on Sunday evening and boom that’s two lunches sorted. Be sure to tart it right up with thick greek yogurt, jalapeños, fresh coriander, sliced avocado and some grated cheddar. Happy days!

Reduce the chilli powder and chipotle paste if you don’t like spice.

Prep: 15 min. Cook 1 hour. Makes 10 servings (alot: freeze it)

Ingredients

500g sweet potatoes, not peeled, chopped into bite sized pieces

4-6 carrots, chopped into bite sized pieces

4 tsp ground cumin, plus extra for sprinkling

4 tbsp chilli powder, plus extra for sprinkling

1 tsp cinnamon for sprinkling

4 tbsp olive oil, plus extra for drizzling

2 onions, peeled and finely chopped

2 red peppers, seeded and fairly finely chopped

6 garlic cloves, peeled and crushed

2 tsp ground coriander

2 tsp oregano

3 tsp smoked paprika

1 tbsp chipotle paste

1 tbsp Marmite

2 x 400g tin tomatoes

250ml coffee

2 tins black beans, drained

2 tins kidney beans, drained

2 tins black eyed beans (or whatever you find/have), drained

1 to 2 teaspoons lime juice

Garnish: chopped coriander, sliced avocado, greek yogurt, feta cheese

Method

Pre-heat the oven to 200 degrees C.

Put the sweet potatoes and carrots on a baking tray, drizzle with olive oil and sprinkle with cayenne pepper, cumin, salt and pepper and toss to coat. Put these veg in the oven for 35 minutes until golden and tender.

Meanwhile, heat the oil in a large saucepan over a medium heat, then fry the onions and peppers until soft. Add the garlic, fry for another minute, then add the dry spices and oregano, and fry until aromatic, stirring so it doesn’t catch and burn.

Stir in the chipotle paste, Marmite, tomatoes, coffee and drained beans, bring up to a simmer, then turn down the heat, cover the pan and leave to cook gently until the beans are tender and the sauce has thickened, about 45-60 minutes. If at any point the contents of the pot look at risk of being too dry, add water, as necessary.

Stir in the sweet potatoes and carrots, add lime juice and stir. Season if necessary. If you like it thicker, use a potato masher or hand blender to mash veggies a bit.

Tastes even better the next day! Put half in the freezer.