Vegetable Chilli

Ingredients:

1 sweet potato

1 red pepper

Small handful coriander

1 tsp cayenne pepper

1 tsp cumin powder

½ onion

Serves: 2

½ red chilli

1 clove of garlic

400g kidney beans

400g chopped tomatoes

½ tbsp olive oil

Black pepper

Preparation

Peel and cut into bite size pieces the sweet potato, season with pepper. Place on a baking tray and then a pre-heated oven (200 ⁰C) for 20 minutes.
In the meantime finely chop up the garlic, chilli and coriander stalks, leaving the leaves until the end.
Cut the pepper and onion into bite size pieces like the sweet potato.
Heat up a pan and add in the oil. To this add the onion and pepper.
Then add in the garlic, chilli and coriander stalk followed by the spices. Follow this by adding in the chopped tomatoes.
Cook this for 10 minutes.
Time to add in the kidney beans and cook for another 10 minutes. You may need to add water if it gets too thick.
Your sweet potatoes should now be cooked. Take them out of the oven and put them in the chilli. At this stage you should switch off your pan. Give everything a good stir.
Add in the chopped coriander leaves and serve with a wrap and Crunchy Salad.