This is a hearty, delicious vegetarian chilli to traditional chilli con carne 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. You do not have access to www. The site owner may have set restrictions that prevent you from accessing the site. A delicious, quick and easy meal that all the family will enjoy. Heat the oil in a frying pan and add chopped onions and peppers, fry until soft. Add mince, continue cooking until brown, 2 – 3 minutes. Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.

While chilli is cooking begin to cook rice. Taste to see if more chilli is needed, if so cook for a further 2 minutes. Serve hot with rice and tortilla chips. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. The easiest chilli you’ll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies – it’s 4 of your 5-a-day too! Rustle up our easy vegetarian chilli. This warming aubergine chilli is low fat and four of your five-a-day.