Veggie Chilli

Prep the ingredients

• Peel the sweet potatoes (or butternut squash), and cut into bite-sized chunks.
• Peel and roughly chop the onion. Halve, deseed and roughly chop the bell pepper. Then peel and finely chop the garlic clove.

Cook the chilli

• Put a large pan over a medium-high heat and add 1/2 a tablespoon of olive oil. Add the sweet potato, butternut squash, onion, bell pepper and garlic, and cook for 10 minutes with the lid on, stirring 3 to 4 times.
• Meanwhile, pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the red chilli.
• After 10 minutes, stir in the coriander stalks, red chilli, cayenne pepper, *ground cinnamon, ground cumin**, and cook for a couple of minutes.
• Drain the red kidney beans, then tip them into the pan with the tinned chopped tomatoes.
• Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 20 to 25 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick, stirring it 3 to 4 times during cooking.
• Stir in most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.

Serving

• Scatter the remaining leaves over the top, and serve with rice, a jacket potato... Whatever you fancy!