Living Yoga Recipe: Veggie Chilli (with Chocolate!)

- By Sn Shivani Howe 

INGREDIENTS:

• 2 sweet potatoes (250g each)
• 1 level teaspoon cayenne pepper , plus extra for sprinkling
• 1 heaped teaspoon ground cumin , plus extra for sprinkling
• 1 level teaspoon ground cinnamon , plus extra for sprinkling
• olive oil
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 2 cloves of garlic
• 1 bunch of fresh coriander (30g)
• 2 x 400 g tins of beans, such as kidney (red or black),  pinto, cannellini
• 2 x 400 g tins of quality plum tomatoes
• Handful of dark chocolate chips

METHOD:

1. Peel and chop the sweet potatoes into bite-sized chunks, and bake or steam until easily "pokeable" with a sharp knife.  :)
2. Peel and roughly chop the onion then peel and finely chop the garlic.  
3. Heat 2 tablespoons of oil in a large pan over a medium-high heat, add the onion, and garlic, and cook for 5 minutes until onion is clear and then add sweet potato and roughly chopped peppers and cook until sweet potato and peppers have seared in the oil.
4. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper.
5. Pick the coriander leaves, finely chopping the stalks.
6. Add the coriander stalks and spices, and cook for a further 5 to 10 minutes, or until softened, stirring occasionally.
7. Drain and add the beans. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
8. Bring to the boil, then reduce to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
9. Stir a decent handful of dark chocolate chips and most of the coriander leaves, then taste and adjust the seasoning, if needed.
10. Scatter over the remaining coriander. Delicious served with soured cream, guacamole and rice or tortilla chips.