There is nothing I love more in winter then a steaming bowl of bean chilli. Instead of serving it over corn chips, I have discovered that serving it over baked kumara is a delicious alternative and surprisingly filling! Here is the recipe for you to try, which I have adapted from Homestyle Vegetarian by Bay Books.
3 medium kumara
1 large onion, chopped
1 tsp minced garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1 400g tin chopped tomatoes
1 cup vegetable stock
1 zucchini, finely diced
1 green capsicum, finely diced
1 can corn kernels, drained
1 can red kidney beans, drained and rinsed
sour cream and grated cheese to serve
Preheat the over to 210 degrees C.
Rinse the kumara then pierce with a sharp knife. Bsake in the oven for 1 1/2 hours or until soft.
Meanwhile, cook the onion in a saucepan over medium heat for about 5 minutes. Add the garlic and spices and cook for a further minute.
Add the tomato and stock, stir well, and then add the vegetables and beans.
Bring to the boil then reduce and cover to let simmer for 20 minutes.
Uncover and then cook for a further 10-15 minutes until the liquid has reduced and the mixture has thickened.
To serve, cut the sweet potatoes lengthways and spoon the bean mixture over top. Add a dollop of sour cream and sprinkle with sour cream.
Yummy! This serves three people but I find there is enough of the chilli mixute to have leftovers on toast the next day. I hope you enjoy this recipe as much as I enjoyed eating it!