Image: Susan Bell
Packed with vegetables and other good-for-you ingredients, these simple peppers make a healthy weeknight meal that's aligned with your New Year resolutions.
- 1 tsp coconut or light olive oil
- 1/2 small red onion, peeled and sliced
- 1 clove garlic, peeled and sliced
- 1 small rib celery, diced
- 1/2 red chili pepper, diced
- 3.5 oz sweet potatoes, peeled and diced into 1/2" to 1" pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- Small bunch cilantro, stems finely chopped, leaves reserved
- 1 large red or yellow bell pepper
- 1 tsp light olive oil
- 1/2 14-oz can black or kidney beans, drained and rinsed
- 1 tbsp tomato purée
- 1 tsp tamari or coconut aminos
- Sea salt and freshly ground black pepper to taste
1 Preheat the oven to 400°F. Heat the coconut oil in a large saucepan and sauté the onion, garlic, celery, chili pepper and sweet potatoes for 5 minutes; add the cumin, coriander, paprika and cilantro stems, and stir until the mixture is well coated.
2 Add 1/2 cup of water and cover the saucepan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 25 to 30 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
3 Meanwhile, cut the pepper in half horizontally and remove the seeds and pith. Pour 1/2 teaspoon of the olive oil into each pepper half and, using your hands, rub the oil over both sides of the pepper. Place the pepper halves, cut side up, on a baking sheet and bake until softened and slightly caramelized around the edges, 12 to 15 minutes; set aside.
4 Add the beans, tomato purée and tamari to the sweet potato mixture (you may need to add another splash of water if it looks dry, although you are aiming for a thick chili). Increase the heat and allow the mixture to simmer for another 5 to 6 minutes to warm the beans through. Stir in half the cilantro leaves, then taste and add salt and pepper if necessary.
5 Spoon the sweet potato chili into the bottom half of the pepper, sprinkle with the remaining cilantro leaves and top with the remaining pepper half. Serve immediately.
Makes: 1 serving
Excerpted from by Amelia Freer. Recipes Copyright © 2017 Amelia Freer, Photography copyright © 2017 Susan Bell. Excerpted by permission of Penguin Random House. All rights reserved.