I know I should be making Spring recipes by now. I ought to be eating lighter meals and wearing lighter clothing but this freezing weather just makes me want to stay inside, wrapped in a blanket eating warm soups, stews and chillis.
So whilst I look forward to Spring, I’m making the most of this cold weather by indulging in warming comfort foods…
The heat in this vegetarian chilli really hits the spot. Just looking at it makes me feel better with all those warm, bright colours and inviting textures.
It’s frugal, super-nutritious and even meat-lovers will enjoy this as the sweet potato makes a great substitute for meat!
- 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves, minced
- 1 red chili, finely chopped
- (optional) ½ tsp cayenne pepper - for extra heat
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 1 x 400g tin kidney beans, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 2 large handfuls of kale
- Salt & pepper
- Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
- Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
- Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
- At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.
- Season with salt and pepper and enjoy!