The English Pear: Sweet Potato and Mixed Bean Veggie Chilli

With Freshers’ Week upon us, we’ve put together some staple recipes to get you through the term. Whether you’re a first year just finding your way around the kitchen and need a little bit of help, or a final year student looking for some new recipes to cook with friends then these are great for you too. We hope you like them and wish everyone a good start to term!

Chilli is an absolute uni staple for us because it’s so cost and time effective. All you need to do is to put aside an hour to make it, and from there on out the chilli will keep on giving back bowls of comfort whenever you need them. Our version is a homely medley of sweet potato, mixed beans and warming spice that we just can’t stop going back to, and hopefully you will do too.

For spice in this recipe, we’ve used fresh red chilli, ground cumin, ground coriander, ground smoked paprika and for a secret little hit of spice, we added in some sriracha sauce. We think the fresh chilli really adds to the flavour and ensures the chilli doesn’t just taste of dried spices. Once you have bought these spices you can carry on using them for different dishes too, and sriracha is really great with things like avocado and scrambled eggs.

Serves: 6
Prep time: 10 minutes
Cooking time: 40 minutes

What you need:
1 large sweet potato (about 700g), peeled and chopped into small chunks
1 red pepper, deseeded and chopped into small chunks
1 yellow pepper, deseeded and chopped into small chunks
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
2 tsp sriracha
2 x 400g tins of chopped tomatoes
200ml water
1 x 400g tin kidney beans
1 x 400g borlotti beans
Olive oil
Salt and pepper

To serve:
Brown rice (75g per person)
Sour cream/coconut yogurt

How to make:
1. Prepare all your vegetables. Preheat the oven to 180°C. Place the sweet potato and peppers onto a baking tray or into a roasting tin. Coat in olive oil and place in the oven to roast for 25-30 minutes until soft.
2. Rinse your rice in a sieve and add to a pan. Add water to twice the depth of the rice and place over a medium heat. Once it has reached a boil, simmer for 25 minutes until fluffy. Take off the heat and cover once cooked, ready for serving.
3. Meanwhile, fry the onion, garlic and chilli together in a pan over a medium heat until softened. This should take around 5–10 minutes. Stir in the paprika, cumin and coriander. Add in the chopped tomatoes, sriracha and water. Simmer for 15-20 minutes until thickened. Season to taste.
4. Drain the beans and add into the pan. Remove the vegetables from the oven and add these in too. Stir the contents of the pan gently together and allow to simmer for 5-10 minutes.
5. Serve up the rice with some chilli in a bowl. Add some sour cream on top for some creaminess and some jalapenos for extra spice (surely a chilli needs at least three types of chilli to qualify!). Enjoy and look forward to your next bowl which will have developed even more flavour!

Caitlin Britt & Naomi Osborne

Featured image is original photography









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