Ingredients

• 2 small sweet potatoes
• cut into 2cm/¾in cubes
• 2 tsp chilli powder
• 2 tsp paprika
• pinch ground cinnamon
• 4 tbsp olive oil
• 1½ red onions
• finely chopped
• 2 celery sticks
• finely chopped
• 2 carrots
• finely chopped
• 2 garlic cloves
• crushed
• 1 red chilli
• finely chopped
• 1 red pepper
• thinly sliced
• 1 yellow pepper
• thinly sliced
• 150g/5½oz chestnut mushrooms
• quartered
• 1 aubergine
• cut into 2cm/¾in cubes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g tin kidney beans in chilli sauce
• 400g tin plum tomatoes
• 2–3 dashes Worcestershire sauce (optional)
• 1–2 dashes Tabasco sauce
• dash red wine vinegar
• 200ml/7fl oz vegetable stock
• small bunch fresh coriander
• leaves picked and stalks chopped
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying
• 3 large flour tortillas

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the sweet potatoes in a large roasting tin and sprinkle with a teaspoon each of the chilli powder and paprika
• and the cinnamon. Season and drizzle with half the oil. Roast for 20 minutes
• or until tender.
• Meanwhile
• heat the remaining oil in a large saucepan over a low–medium heat. Fry the onions
• celery and carrots gently for 10 minutes
• or until softened. Add the garlic and chilli and fry for a minute before adding all the remaining vegetables. Cook for 10 minutes
• or until everything is starting to soften.
• Add the remaining chilli powder and paprika
• the ground coriander
• cumin and plenty of seasoning and cook for 1–2 minutes. Add the kidney beans
• tomatoes
• Worcestershire sauce
• if using
• Tabasco
• red wine vinegar and stock. Bring to the boil
• reduce the heat and simmer for 20–30 minutes.
• Add the roast sweet potato and coriander stalks to the chilli and cook for 5 minutes.
• Meanwhile
• make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C
• or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Cut the tortillas into small triangles and deep-fry in batches for 1–2 minutes
• or until crisp. Drain on kitchen paper.
• Garnish the chilli with the coriander and serve with the tortilla chips and some cooked rice
• if liked.