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Vegetarian Chilli

Who doesn't love a good chilli hit these days! I like to prepare a few vegetarian meals per week, and I especially like ones that can be cooked in bulk for freezing, or can feed a group. Chilli is such a warming, comforting and versatile dish to make and eat – you can serve it simply as nachos, use the sauce as the basis for a spicy vegetarian shepherd’s pie, or loosen with some stock for a spicy soup with toast. This recipe brings together all the favourite aspects of the different vegie chilli dishes I have tried.

Pictured: Vegetarian Chilli
1 sweet potato – peeled and cut into 1cm cubes
Light olive oil
1 onion, chopped
3 garlic cloves, chopped
2 tsp each – ground cumin, cinnamon, cayenne
Coriander stalks, finely chopped
1 red chilli, finely chopped
2 x 400g cans diced tomatoes
1 cup vegetable stock
1 red capsicum, deseeded and chopped
3 x 400g cans of beans, drained – I like to use 1 each of black beans, kidney beans, chickpeas – substitute with any beans you like
To serve –
Corn chips, grated cheese, sour cream, sliced avocado or guacamole, fresh coriander leaves
Preheat the oven to 200°C/400°F. Toss the sweet potato in some light olive oil and sprinkle with a little each of the spices- cumin, cinnamon and cayenne and season, roast til soft and golden, about 30 minutes.
Heat a large casserole dish over medium heat, add a splash of light olive oil and soften the onion and capsicum, coriander stalks for 5 minutes, add the garlic, spices and chilli and cook 1 minute.
Add the tomatoes, beans and top with the vegetable stock to cover. Bring to the boil then simmer 20 – 30 minutes, stirring occasionally, to thicken and intensify the sauce. Add a little sugar if you like, and top with water if it gets too thick.
Add the sweet potato to the pot.
Lay a good handful per person of corn chips into a baking dish, sprinkle with grated cheese and grill a few minutes to warm and melt the cheese – spoon a ladleful of the chilli sauce per person over the chips, dollop with sour cream and guacamole, sprinkle with coriander, or serve sour cream and avocado on the side in separate bowls.
Serves 4- 6