We had a chilli cookout at work and I tried this Jamie Oliver recipe. I know, I know, trying a new recipe for other people is a little bit dicy, but…. I ended up winning the awards for best and most creative chilli. Well this is now my second time making this. I think what makes this good is the sweet potatoes, the combination of sweet, spicy and salty. I hope you enjoy!

2 medium-sized sweet potatoes
1 level teaspoon cayenne pepper
1 heaped teaspoon ground cumin
1 level teaspoon ground cinnamon
olive oil
sea salt
freshly ground black pepper
1 onion
1 red pepper
1 yellow pepper
3 carrots
3 stalks celery
1 bunch fresh cilantro
1 habenero
1 jalapeno
2 cloves garlic
2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
2 x 400 g tinned chopped tomatoes
1 x Yves original veggie ground round

Prepare the sweet potatoes
Preheat the oven to 200°C/400°F/gas 6.

Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat.

To decrease the amount of clean up, line two baking trays with parchment paper. Take the parchment paper and crumple it up under running water, and squeeze out the excess water. Smooth out the parchment paper and put them on top of the baking trays. In a single layer, place the sweet potatoes on the baking tray.

Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden.

Cooking in a slow cooker
Spray the sides of the slow cooker with cooking oil to prevent sticking.

Drain the cans of beans, rinse them, then tip them into the slow cooker.
Peel and roughly chop the onion.
Pick the cilantro leaves and put aside, finely chop the stalks.
Halve, deseed and finely chop the jalapeño, add the habanero whole (do not puncture it).
Peel and finely chop the garlic,
Chop the carrots and celery.
Put all the ingredients above in the slow cooker.

Add the tinned tomatoes (with the juice),veggie meat. Mix in the coriander stalks, chilli and spices.

Turn the slow cooker on high for about 6 hours or on low of 10 hours. Sir every so often. If it gets a bit thick, add a splash of water.

Add the roasted sweet potato about an hour before it’s done in the slow cooker. Taste and season with sea salt and freshly ground black pepper, if needed. Take out the habenero before serving.

Serve with remaining cilantro leaves, some sour cream, guacamole, or cheese.

Tips
• Try using different type of beans and chili combinations
• This recipe freezes well