A Big Veggie Chilli

Serves 6 Prep Time: 1 Hour

Ingredients


  • 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
1
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.
2
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.
3
Once the sweet potato is tender and the sauce thick and rich, add the lentils and beans, stir through and simmer until heated through.
4
To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.