This delicious chilli with black beans, chipotle, cumin, coriander and feta from Jamie Oliver's latest cookbook will be a sure-fire hit over autumn and winter.
Serves 12
Prep: 12 minutes
Cook: 2 hours
Ingredients
6 sweet potatoes (250g each)
olive oil
1 teaspoon cumin seeds
1 x 95g jar of chipotle chilli paste
500g fresh or frozen chopped mixed onion, carrot & celery
½ a bunch of coriander (15g)
3 x 400g tins of black beans
3 x 400g tins of quality plum tomatoes
60g feta cheese
Nutrition information
Per portion for the Sweet potato chilli.
ENERGY: 229kcal
FAT: 3.4g
SAT FAT: 1g
PROTEIN: 8.8g
CARBS: 38.8g
SUGARS: 13g
SALT: 0.6g
FIBRE: 12g
Method
Preheat the oven to 180°C. Put a large deep casserole pan on a medium-high heat. Peel the sweet potatoes, placing them in the pan as you go. Add 1 tablespoon of olive oil and fry for 5 minutes, turning occasionally, until starting to get golden. Push to one side, add the cumin, let it sizzle, then spoon in the jar of chipotle chilli paste and add 2 jars’ worth of water. Tip in the chopped mixed veg, finely chop and add the coriander stalks, reserving the leaves, then bake for 1 hour.
Remove from the oven and add the beans, juice and all, then the tomatoes, scrunching them in through clean hands, along with 1 tin’s worth of water. Stir well, then roast for another hour, or until the sweet potatoes are tender. Season to perfection, then – if enjoying straight away – crumble over the feta and tear over the coriander leaves, to serve. Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals.
ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.
