Kūmara (sweet potato) and kidney bean chilli
You could use black beans or haricot beans instead of kidney beans if you prefer them. I cook beans in bulk and keep portions in the freezer but tinned beans are fine for this too. Baking the vegetables before making the chilli intensifies the flavours and browns them without needing to add any oil.
- 600g kūmara / sweet potato, peeled and cut into 1cm cubes
- 1 large onion, peeled and sliced into slim wedges
- 2 red capsicums, deseeded and cut into chunks
- 500g cooked kidney beans (two 400g tins rinsed and drained)
- 400g tin chopped tomatoes
- 1 cup red wine
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 fresh red chilli, deseeded and finely chopped
- Hot chilli sauce (optional)
- Salt and pepper to taste.
- Preheat the oven to 180 degrees C
- Line two baking trays with baking paper or silicone mats.
- Spread out the cubes of kūmara / sweet potato on one tray and the onions and capsicum on the other.
- Bake the vegetables until softened and beginning to brown. The sweet potato will take 35-40 minutes, the onions, chilli and capsicum 20-25 minutes.
- While the vegetables are roasting put the kidney beans, tomatoes, wine, spices and fresh chilli into a heavy bottomed pan over a low heat. Add some hot chilli sauce if desired.
- Simmer for 30 minutes uncovered stirring from time to time.
- Stir the roasted vegetables into the tomato bean sauce and bring back to a simmer.
- Taste and season with salt and pepper
- Serve on a bed of rice with guacamole and somer fresh herbs.