During 1960 and 1970 with the rise of vegetarianism acquired wide popularity in the US. To make the vegetarian chilli commonly used ingredients are textured vegetable protein, tofu, quinoa, potatoes, beans.
Ingredients · 500 g sweet potatoes · 1 level teaspoon cayenne pepper, plus extra for sprinkling · 1 heaped teaspoon ground cumin, plus extra for sprinkling · 1 level teaspoon ground cinnamon, plus extra for sprinkling · olive oil · 1 onion · 2 mixed-colour peppers · 1 bunch of fresh coriander/cilantro (30g) · 2 fresh Thai Red Chilies
· 5 ml lemon/ lime juice
Method
1. Preheat the oven to 200˚C/400˚F 2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender. 4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers 5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies. 6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans with juice. Add in the tomatoes, breaking them up with the back of a spoon, then stir well. 9. Bring to the boil, then reduce the heat to medium-low for 25 to 30 minutes, or until thickened and reduced –add water if required
10. Add the roasted sweet potato to the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed. 11. Finish with lime or lemon juice, to taste, then sprinkle the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice.
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