I’ve never been a big fan of chili- I hate kidney beans, and I didn’t love the flavors, either. This chili is a game changer. The cinnamon adds amazing flavor, and there’s chickpeas instead of kidney beans. It’s super satisfying with the roasted yams and so warming- perfect for cold January.
2 sweet potatoes, roughly diced (not yams)
1 heaping tsp cumin
2 tsp cinnamon
1 red bell pepper
1 yellow bell pepper
2 cloves garlic
1 bunch of cilantro, chopped
2 red chili peppers
2 tins of chickpeas (400g each), drained and rinsed
2 tins of plum tomatoes (400g each)
guacamole or avocado (optional)
Preheat oven to 400 F. Add sweet potatoes to a bowl. Toss with a sprinkle of cumin, a sprinkle of cinnamon, salt, pepper and drizzle of olive oil. Roast seasoned sweet potatoes on a lined cookie sheet for approximately 45 minutes. Meanwhile, chop onions and add onions and 2 tbsp olive oil to a large pot. Sautee over medium heat for 5 minutes, until onions are translucent. Mince garlic and add to onions. Chop bell peppers into bite sized chunks and add to onion mixture, cooking for another 5 minutes. After the 5 minutes, add chopped red chillis, cumin and cinnamon. Stir in the plum tomatoes and chickpeas, and simmer for 20-30 minutes. Before serving, stir in roasted sweet potatoes and cilantro. Optionally, top with guacamole or sliced avocado.
Recipe adapted from Jamie Oliver