This is a mild vegetarian chilli, which my little ones really enjoy. It’s a budget friendly dish which is easy to rustle up using ingredients from the store cupboard. Packed with vegetables and full of goodness,and so easy to make it’s perfect for a midweek meal. It’s a mild chilli, but full of flavour, so that adults and children can enjoy together without having to make separate versions.
As we prefer more heat than the little ones we sprinkle some chilli flakes or slices of chilli pepper over our dishes just before serving.
Preparation time – 10 minutes
Cooking time – 20 – 25 minutes
Little helpers – Measuring out the spices, rinsing the kidney beans, competent helpers can help peel the vegetables
1 tbsp olive oil
1 onion chopped
2 cloves of garlic pressed
1 tsp ground cumin
1 tsp ground cinnamon
1 tbsp mild chilli powder
2 large sweet potatoes (approx 500g)
2 carrots sliced
3 peppers (I used red and organge peppers)
100 g green beans
1 tbsp tomato puree
200 ml water
1 can chopped tomatoes
1 can kidney beans drained and rinsed
Salt and pepper to season
Heat the oil in a heavy based pan over a medium heat. Add the onion and fry for 3 minutes, then add the garlic and fry for another 2 minutes
Meanwhile peel the carrots and sweet potatoes. Then chop all the vegetables into bite sized chunks
Once the onion is soft add the sweet potato and the cumin and cinnamon and coat the sweet potato. After a minute add the rest of the vegetables, the water, the tomato puree, chopped tomatoes, kidney beans and the chilli powder.
Give it all a stir and bring to the boil. Reduce the temperature to a medium heat and cover and simmer for 20 minutes or until the vegetables are tender.
Season to taste
Serve with rice or garlic bread along with guacamole and sour cream.