This is the only chilli recipe you’ll need all winter. Think cosy nights in front of an open fire, cable jumpers and a bowl of something warming- and you’re on the mark.
This chilli strikes the savory- sweet balance with a delicious smoked flavour, with sweet potatoes, peppers and smoked paprika, alongside the unexpected, subtle sweetness of cinnamon. I haven’t lost my marbles, I really am suggesting a hint of cinnamon in chilli- it’s a tried and tested recipe that has become a firm family favourite! And it smells fantastic when cooking…
Top with chunks of creamy avocado and fragrant flat-leaf parsley; serve with plenty of rice and sweetcorn (and it tastes fantastic the day after, if there are any leftovers).
1 can of chopped tomatoes
2 medium sweet potatoes, chopped into even chunks
1 onion, chopped roughly
1 red pepper, sliced
1 green pepper, sliced
1 celery stick, sliced finely
1 can of red kidney beans, drained and rinsed
1 tbsp tomato ketchup
2 tsp chilli powder
1 tsp smoked paprika
1 tsp Marmite
1/2 tsp ground cinnamon
1 avocado, chopped
Handful of flat-leaf parsley, chopped roughly
1. In a large pan, add the chopped tomatoes, sweet potatoes, onion, red and green peppers, celery, kidney beans and water and cook over a medium heat for 20 minutes, stirring occasionally.
2. Spoon in the tomato ketchup, chilli powder, smoked paprika, Marmite and cinnamon. Stir to combine and cook for a further 10 minutes.
3. Sprinkle over the avocado and parsley.