Enter the characters you see below Sorry, we just need to make sure you’re not a robot. This is a hearty, delicious alternative to traditional chilli con jamie oliver vegetarian chili that can be tweaked depending on what you have.

Check out the tips below for inspiration. The cost per serving below is generated by Whisk. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.

Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally. Add the beans, juice and all.

Tip in the tomatoes, breaking them up with the back of a spoon, then stir well. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips. Use butternut squash or regular potatoes instead of sweet potatoes.

Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether. A fresh tomato salsa or a sprinkling of chopped nuts would finish this dish off nicely. Double or triple this recipe if you’ve got the ingredients, portion it up, and freeze for future meals. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette!

Simply thaw in the fridge before use, and use within 48 hours. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Prosciutto and Peach Salad with Figs This no-cook, deliciously simple lunch tastes at its absolute best during summer, when peaches and figs are big and juicy. Florentine Steak Florentine steak is an Italian-style rosemary-flavored steak. Baked Eggs with Butter and Sage You have never known the true flavor of sage until you fry it in butter.

This simple herb transforms into a crispy blast of flavor. Look no further than these easy vegetable recipes! These easy appetizer ideas will keep your guests entertained! 1 collection of cookbook recipes available online! Our newsletter includes delicious and easy-to-prepare recipes that you and you whole family will love. Every issue of the Cookstr newsletter features amazing recipes, full-color photos, and more.