Vegetable and Bean Chilli

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July 16, 2015

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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.


1. Heat oven to 400F / 200C / Gas 6

2. Place sweet potatoes on a baking tray in the oven. Bake for at least one hour, until tender.

3. Heat oil in a pot.

4. Add red and green bell peppers, mushrooms and onion and cook until softened.

5. Add garlic and cook about a minute, then add chili powder, cumin, tomatoes and beans.

6. Reduce heat, cover and simmer about 20 minutes.

7. Add zucchini and continue cooking until tender, about 10 minutes.

8 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.


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 jar chopped tomatoes

1 jar black/kidney beans, drained and rinsed

2 cups zucchini (courgette) or yellow squash (or a combination) diced


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