Vegetable and Bean Chilli

Add your favourite beans to a spicy tomato sauce with chunks of courgette, mushrooms, etc. Serve with a baked sweet potato for the perfect accompaniment.

Ingredients

1 medium sweet potato per person
1 Tablespoon olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 large handful mushrooms, sliced
1 onion, chopped
3 garlic cloves, minced
1 Tablespoon chili powder
2 teaspoon ground cumin
1  can chopped tomatoes
1 can black/kidney beans, drained and rinsed
2 cups zucchini (courgette) or yellow squash (or a combination) diced

Directions

Heat oven to 400F / 200C / Gas 6
Place sweet potatoes on a baking tray in the oven. Bake for at least one hour, until tender.

Heat oil in a pot.
Add red and green bell peppers, mushrooms and onion and cook until softened.
Add garlic and cook about a minute, then add chili powder, cumin, tomatoes and beans.
Reduce heat, cover and simmer about 20 minutes.
Add zucchini and continue cooking until squash is tender, about 10 minutes.

Split the sweet potato and fluff the flesh a little with a fork. Pile some of the chilli on top and garnish with some chopped cilantro (coriander) if desired.