There is nothing better than family and friends gathering around the table for a lot of chat and a wee bit of banter.
My ‘go to’ is a Chilli Night – pots of beef and veggie chillis, a mountain of white rice, guacamole, salsa, and grated cheese. Accompanied by a few glasses of wine, chat and music, this makes the perfect evening.
The veggie chilli is immense – I promise you, you will hear choirs of angels. So in the interests of world peace and sharing the love, I’m reproducing it here for you guys.
Big credit to Jamie O for providing the original recipe, which I have adapted………you may notice that there are no actual chillis in the recipe. The cayenne pepper adds a mild spiciness, which is just this side of conservative and perfect for not blowing small children’s heads off. Cinnamon adds a wonderful depth of flavour and just makes it taste a bit different (without it actually tasting of cinnamon).
Sweet potatoes provide vitamin A, onions and garlic are rich in fermentable carbohydrates (which help the healthy bacteria in our digestive system to flourish,) peppers are rich in vitamin C, and tomatoes are chocca block with lycopene. The beans are high in fibre and great for protein – keeping the blood sugar levels steady and hunger at bay.
For anyone requiring the chilli kick, I put a bottle of chilli sauce on the table for those in need of the extra rocket fuel.
2 sweet potatoes
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 red pepper
1 yellow pepper
2 cloves of garlic
big handful of fresh coriander
2 x 400 g tins of mixed beans
2 x 400 g tins chopped tomatoes
Preheat the oven to 200˚C/400˚F/gas 6.
- Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
- Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper, drizzle with oil then toss to coat. Roast for 40 minutes, or until golden.
- Peel and chop the onion. Chop the peppers, then peel and finely chop the garlic.
- Pick the coriander leaves, finely chopping the stalks.
- Heat 2 tablespoons of oil in a large pan over a medium-high heat, add the onion, peppers and garlic, and cook for 5 minutes.
- Add the coriander stalks and spices, and cook for a further 5 to 10 minutes, or until softened, stirring occasionally.
- Drain and add the beans. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
- Stir the roasted sweet potato through the chilli with most of the coriander leaves.
- Serve with boiled rice, sour cream, guacamole, salsa, grated cheese. And remember to put the bottle of chilli sauce on the table!