Sweet Potato Chili

CASSEROLE PAN

Ingredients

• 6 sweet potatoes (8 oz each)
• 1 teaspoon cumin seeds
• 3 oz chipotle chili paste
• 1 1b fresh or frozen chopped mixed onion, carrot & celery
• 1/2 a bunch of cilantro (1/2 oz)
• 3 x 15-oz cans of black beans
• 3 x 14-oz cans of plum tomatoes
• 2 oz feta cheese

Instructions

• Preheat the oven to 350F
• 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 chili paste and add 3/4 cup of water.
• Tip in the chopped mixed veg, finely chop and add the cilantro 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 can'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 cilantro leaves, to serve.
• Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals. See over the page for my favorite leftover ideas.

EASY SWAPS

You can use blended chipotle peppers in adobo sauce, if you can't find chipotle chili paste.