As Emily has to stick to 1200 calories or 5000 kilojoules a day I aim to make them tasty!
Vegetables are our staple ingredient as delicious and healthy. Emily was inspired by Jamie Oliver’s recipe for vegetable chilli so with a few minor adaptations I cooked up a hot chilli dinner!
- 2 sweet potatoes approx 500g
- 1 Teaspoon Cayenne pepper
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Cinnamon
- Salt and pepper
- Olive Oil
- 2 Red Onions
- 2 Red Peppers
- Squeeze Garlic paste
- Squeeze Chilli paste
- Bunch of Fresh Coriander
- 1 400g Tin of Chickpeas
- 1 400g Tin of Kidney Beans
- 2 x 400g Tins of Tomatoes
2 medium sweet potatoes – peeled, cut into chunks, drizzled with olive oil, with a pinch of cayenne, cumin and cinnamon and roasted at 200C for 40 mins. Set aside.
I red onion – peeled and chopped roughly
2 red peppers – halved, de-seeded and chopped into cubes
Heat a large pan over a medium heat, add olive oil. Add onion, peppers squeeze garlic paste and squeeze chilli paste to your taste and cook for 5 mins.
Add to the large pan one teaspoon of Cayenne, one teaspoon cumin, one teaspoon cinnamon and the finely chopped coriander stalks. Cook for a further 5-10 mins.
Drain 1 tin of chickpeas and 1 tin of kidney beans. Tip them into the onion and pepper mix with 2 x 400g tins of chopped tomatoes. Stir well and simmer to thicken and reduce.
Finally bring it all together – stir the roasted sweet potatoes through the bean mix and add all the fresh coriander leaves. Salt and pepper to taste.
We ate ours with guacamole, sour cream and tortilla chips. There are some healthier nacho and whole grain rice chip options in the gluten-free aisle of the supermarket. Yum!