Description
Jamie Oliver’s Sweet Potato Chilli is a plant-based chili made with roasted sweet potatoes, beans, tomatoes, and spices. This dish is a flavorful, warming meal that’s both filling and nourishing, ideal for chilly nights or a comforting lunch.
Ingredients
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- 2 large sweet potatoes, peeled and diced
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- 1 red onion, diced
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- 2 cloves garlic, minced
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- 1 red bell pepper, diced
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- 1 yellow bell pepper, diced
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- 1 can (400g) black beans, drained and rinsed
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- 1 can (400g) kidney beans, drained and rinsed
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- 1 can (400g) chopped tomatoes
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- 1 tablespoon olive oil
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- 1 teaspoon ground cumin
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- 1 teaspoon smoked paprika
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- 1/2 teaspoon chili powder (adjust to taste)
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- Salt and pepper to taste
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- Fresh coriander, chopped (optional, for garnish)
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- Lime wedges for serving (optional)
Instructions
Preheat your oven to 200°C (400°F). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté for 5 minutes until softened. Add the diced red and yellow bell peppers and continue to cook for another 5 minutes.
Add the ground cumin, smoked paprika, and chili powder to the pot. Stir well and cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the black beans, kidney beans, and chopped tomatoes to the pot. Stir everything together and season with salt and pepper to taste. Let the mixture simmer for 15-20 minutes, allowing the flavors to meld.
Stir the roasted sweet potatoes into the pot and cook for an additional 5 minutes to combine the flavors.
Ladle the chili into bowls, garnish with freshly chopped coriander if desired, and serve with lime wedges on the side for a burst of freshness.