Vegetarian Chilli Con Carne

Ingredients:

• 2 medium-size sweet potatoes, peeled and cut into small cubes
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Freshly ground black pepper
• Olive oil spray
• 1 tbsp olive oil
• 1 brown onion, diced
• 1 red and 1 yellow capsicum, diced
• 2 cloves garlic, crushed
• 1 bunch of fresh coriander, leaves removed, stalks chopped
• 1 each fresh red & green chilli, finely chopped (optional)
• 2 x 400 g cans beans (e.g. kidney beans, chickpea, cannellini), washed and drained
• 2 x 400 g cans chopped tomatoes, salt-reduced

Method:

1. Preheat oven to 200?C. Sprinkle sweet potato with a pinch of each spice (reserve the remaining for later). Spray with oil and toss to coat, then spread out on a baking tray and roast for 30 minutes or until soft.
2. Place a large pan on medium heat, then add oil, onion, capsicums and garlic. Cook for 5 minutes.
3. Add the coriander stalks, chilli (if using) and remaining spices; cook for another 5-10 minutes, or until vegetables have softened, stirring every couple of minutes.
4. Add beans and tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat for 25-30 minutes, or until reduced. Add ½ cup of water if it becomes too thick.
5. Stir the sweet potato and coriander leaves through the chilli, serve with rice or toasted pita bread.