Roast green pepper & red kidney bean chilli
By Ed Smith
Make this easy veggie chilli to serve with baked sweet potato and cooling yogurt for a big lunch or light dinner
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Prep:25 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 423
-
fat 12g
-
saturates 4g
-
carbs 54g
-
sugars 0g
-
fibre 17g
-
protein 16g
-
salt 0.34g
Ingredients
- 3 green peppers , halved
- 1½ tsp hot smoked paprika
- 3 garlic cloves , finely sliced
- 2 tbsp olive oil
- 2 medium sweet potatoes
- 1 red onion , finely chopped
- 10g coriander , leaves picked and roughly chopped, stems finely chopped
- 2 tsp ground cumin
- 1 tbsp chipotle paste
- 1 tbsp tomato purée
- 400g can red kidney beans , drained
- 400g can black beans , drained
- 400g can cherry tomatoes
- 4-6 tbsp Greek yogurt
- 1 green chilli , finely sliced
Method
Heat the oven to 240C/220C fan/gas 9. Arrange the green peppers on a roasting tray cut-side up. Season with salt and ½ tsp of the paprika, then scatter a few of the garlic slices into each pepper with a drizzle of the olive oil. Put the sweet potatoes on the same tray, then roast for 30-35 mins until the peppers are slightly charred, but still soft and juicy, and the potatoes are tender. (Depending on their size, the potatoes may need to be returned to the oven for 5-10 mins.)
Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat and cook the onions with a pinch of salt for 4-5 mins. Add the remaining garlic and paprika, the chopped coriander stems, cumin, chipotle paste and tomato purée, and cook for 1-2 mins more until fragrant. Add the kidney beans, black beans, cherry tomatoes and a canful of water, then simmer for 20-25 mins until the mixture has thickened and is glossy. Season with salt. You can also add more chipotle paste and/or cumin to taste, if needed.
Serve half a sweet potato and green pepper per person. Spoon over the chilli, then top with the yogurt, coriander leaves and sliced green chilli.
