Chilli Con Veggie

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This is my version of Jamie Oliver’s amazing Veggie Chilli, I added my own little twist. I hope you love it as much as my family did! The flavours are out of the world- the perfect veggie meal.


INGREDIENTS

1 medium-sized sweet potato, washed and cut into cubes
1 medium-sized butternut, peeled and cut into cubes
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
1 level teaspoon ground ginger, plus extra for sprinkling
Sea salt & freshly ground black pepper
Olive oil
1.5 red onions, roughly chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 orange pepper, roughly chopped
5 cloves garlic
A bunch of fresh coriander
3 fresh red chilli
1 x 400 g tinned chickpeas
2 x 400 g tinned chopped tomatoes

1 packet lightly salted nachos
Plain yogurt
Your favourite chilli sauce

 For the guacamole:

1 large avo
The other half of the red onion
Juice of half a lemon
1 tsp chilli sauce
1/2 tsp garlic and herb spice


METHOD
Serves 5
Preparation 10 minutes
Cooking time 45 minutes


Preheat the oven to 200˚C

Peel the butternut and cut into bite-sized chunks along with the sweet potato, chuck into a bowl. Then sprinkle with a pinch each of cayenne, cumin, cinnamon, ginger, salt, pepper and a tiny bit of sugar. Drizzle with olive oil and toss to coat, then spread out on a baking tray and place in the oven for 40 minutes.

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Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Crush the garlic and finely chop the chillies. Pick the coriander leaves and put aside, then finely chop the stalks.

Place a large pan over a medium-high heat and add one tablespoon of olive oil. Once the oil has warmed up add the onion, peppers and garlic and cook for 5 minutes. Then add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

Drain the chickpeas, and 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 cook 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.

Make the guacamole by mixing all the ingredients together, taste to adjust the flavours, take to the table with the plain yogurt and chilli sauce.

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Once the butternut and sweet potatoes are beautifully roasted stir them through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.

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Scatter the remaining leaves over the top, and serve with some plain yogurt, guacamole, lightly salted nachos and a potent chilli sauce.

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