Roast green pepper & red kidney bean chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 green peppershalved
- 1½ tsp hot smoked paprika
- 3 garlic clovesfinely sliced
- 2 tbsp olive oil
- 2 medium sweet potatoes
- 1 red onionfinely chopped
- 10g corianderleaves picked and roughly chopped, stems finely chopped
- 2 tsp ground cumin
- 1 tbsp chipotle paste
- 1 tbsp tomato purée
- 400g can red kidney beansdrained
- 400g can black beansdrained
- 400g can cherry tomatoes
- 4-6 tbsp Greek yogurt
- 1 green chillifinely sliced
Nutrition: per serving
- kcal423low
- fat12g
- saturates4g
- carbs54g
- sugars24g
- fibre17ghigh
- protein16g
- salt0.34g
Method
step 1
Heat the oven to 240C/220C fan/gas 9. Arrange the green peppers on a roasting tray cut-side up. Season with salt and ½ tsp of the paprika, then scatter a few of the garlic slices into each pepper with a drizzle of the olive oil. Put the sweet potatoes on the same tray, then roast for 30-35 mins until the peppers are slightly charred, but still soft and juicy, and the potatoes are tender. (Depending on their size, the potatoes may need to be returned to the oven for 5-10 mins.)
step 2
Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat and cook the onions with a pinch of salt for 4-5 mins. Add the remaining garlic and paprika, the chopped coriander stems, cumin, chipotle paste and tomato purée, and cook for 1-2 mins more until fragrant. Add the kidney beans, black beans, cherry tomatoes and a canful of water, then simmer for 20-25 mins until the mixture has thickened and is glossy. Season with salt. You can also add more chipotle paste and/or cumin to taste, if needed.
step 3
Serve half a sweet potato and green pepper per person. Spoon over the chilli, then top with the yogurt, coriander leaves and sliced green chilli.
