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    Veggie Chilli - JamieOliver - Com Print

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    Veggie Chilli - JamieOliver - Com Print

    Uploaded by

    vidsub29
    44 views2 pages
    recipe

    Original Title

    Veggie chilli | JamieOliver.com Print

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    © © All Rights Reserved

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    recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    44 views2 pages

    Veggie Chilli - JamieOliver - Com Print

    Uploaded by

    vidsub29
    recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Veggie chilli | JamieOliver.

    com Print

    23/11/2014 6:53 am

    Veggie chilli
    Nutritional Information (amount per serving)
    Calories
    439kcal

    Carbs
    62.9g

    Sugar
    17.5g

    Fat
    10.8g

    Saturates
    1.7g

    Protein
    16.6g

    Serves 4-6 Approx time: 60 Difficulty: super easy

    Ingredients
    2 mediumsized sweet
    potatoes,
    approximately
    500g
    1 level
    teaspoon
    cayenne
    pepper, plus
    extra for
    sprinkling
    1 heaped
    teaspoon
    ground
    cumin, plus
    extra for
    sprinkling
    1 level
    teaspoon
    ground
    cinnamon,
    plus extra for
    sprinkling
    sea salt
    freshly ground
    black pepper
    olive oil
    1 onion
    1 red pepper
    1 yellow
    pepper
    2 cloves garlic
    a bunch of
    fresh
    coriander
    1 fresh red
    chilli
    1 fresh green
    chilli

    Method
    This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for
    veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but
    it's totally up to you.
    1. Preheat the oven to 200C/400F/gas 6.
    2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon,
    salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
    3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
    4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
    5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
    6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers
    and garlic and cook for 5 minutes.
    7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every
    couple of minutes.
    8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce
    to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on
    it, and add a splash of water if it gets a bit thick.
    9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt
    and pepper, if you think it needs it.
    10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla
    chips.

    http://www.jamieoliver.com/recipes/print/642/

    Page 1 of 2

    Veggie chilli | JamieOliver.com Print

    23/11/2014 6:53 am

    2 x 400 g
    tinned beans,
    such as
    kidney,
    chickpea,
    pinto and
    cannellini
    2 x 400 g
    tinned
    chopped
    tomatoes

    Copyright 2014 JamieOliver.com

    http://www.jamieoliver.com/recipes/print/642/

    Page 2 of 2

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