A Big Veggie Chilli

Serves 6 Prep Time: 1 Hour


  • 2tbsp olive oil
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 2 stick celery, finely chopped
  • 1 large sweet potato, peeled and cut into 2cm chunks
  • 3 cloves garlic, finely grated
  • 2tsp each ground coriander and cumin
  • Pinch ground cinnamon
  • 2 x 400g tin chopped tomatoes
  • 1tbsp chipotle paste
  • 250g pack cooked puy lentils
  • 1 x 400g tins mixed beans, drained and rinsed
  • soured cream and tortilla chips to serve
  • 100g cheddar cheese, grated
  • Handful fresh coriander leaves
Heat the oil in a large, heavy based casserole. Fry the onion, carrot and celery for 10 minutes until softened. Add the sweet potato and garlic and cook for a minute more.
Add the spices and cook for a minute before adding the chipotle. Stir through the tomatoes along with a splash of water. Cover and simmer gently, for 30-40 minutes until the vegetables are tender.
Once the sweet potato is tender and the sauce thick and rich, add the lentils and beans, stir through and simmer until heated through.
To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.