SPICY VEGETABLE CHILLI

Having spent the Christmas period eating more than the previous twelve months combined (probably), the New Year brought not only a desire for simpler food but a fridge full of leftover vegetables.

This is a really tasty recipe packed with flavour and healthy veg to help your body recover from the onslaught of Christmas.  And what's more, it's very simple.  Enjoy!

INGREDIENTS

1 tablespoon olive oil

2 cloves garlic, finely chopped

1 onion, peeled and chopped

1 red chilli, deseeded and finely chopped

1-2 peppers, deseeded and chopped.  For preference, choose the sweeter flavoured ones (red, orange or yellow)

1 teaspoon mild chilli powder

1 teaspoon ground cumin

250g butternut squash, deseeded, peeled and diced into cubes

250g sweet potato, diced into cubes.  You can peel this if you like, but I tend not to.

1 teaspoon caster sugar

2 tins plum tomatoes

400g tin kidney beans, drained and rinsed

400g tin black-eyed beans, drained and rinsed

200ml water

creme fraiche and pitta bread / rice to serve

chopped coriander (optional)

METHOD

1. Heat the olive oil in a large heavy bottomed pan over a medium heat.

2.  Add the garlic, onion and red chilli and cook for a couple of minutes until the onion begins to soften.

3. Add the chilli powder and cumin and stir until well integrated.

4.  Add the peppers, sweet potato and butternut squash and cook for another couple of minutes.

5.  Run a knife through the tin of tomatoes  to slice them, and add to the pan.

6.  Add the sugar, beans and water.  Cover and simmer until the sweet potato and butternut squash are tender (approx 15-20 minutes).

7. Season with salt and freshly ground black pepper.  Stir in fresh coriander if you're using it.

8.  Serve with rice or toasted pitta bread and creme fraiche.  Fabulous.