The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike. 
Ingredients:
- 500 g potatoes
- 600 g tinned red kidney beans
- 500 g tinned chopped tomatoes
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- sea salt
- freshly ground black pepper
- olive oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 4 cloves garlic
- a bunch of fresh coriander
- 1 fresh red chili
- 1 fresh green chili
Directions:
Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
Peel and roughly chop the onion and the peppers. Peel and finely chop the garlic. Chop the chilies and coriander.
Place the potatoes in the hot oven for 40 minutes, or until soft and golden.
Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add half of coriander , chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat 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 if it gets a bit thick.
Stir the roasted potatoes through your chili with the coriander left. Taste and season with salt and pepper, if you think it needs it.
Serve with some soured cream, guacamole and rice or tortilla chips. Enjoy!
Cooking Without Limits 
Hi, thank you for sharing this recipe! This looks just like the foods I cook, so I saved it to try later 🙂 my mouth is watering right now…
have a relaxing sunday!
xoxo
Deniza
Thank you. You too
Yum! What a great recipe. I would love to try this in fall when it’s cooled down a bit. Thanks!
You are welcome
Reading the ingredients list, this one’s a bomb! I just blogged about how Filipinos love stinging hot food. 😀
Oh! I am so going to try this! Thanks for sharing.
You are welcome
Reblogged this on Live with photos – JanAgora.
Looks delicious!
Thank you
deffo going to try this. my family will love it.
Enjoy!
You could enter a Texas chili cookkoff with this recipe.
Good idea
Definitely need to try this one. I’m a sucker for vegetarian spicy dishes!
Enjoy!
This look amazing! This will be a MUST for fall
Thank you
Looks yummy and healthy!
Thank you
nice one.
Thank you
Beautiful recipe! I love it!!
Looks delicious! Can’t wait to try this recipe ☺
Thank you
Ooh! That looks delicious. Right up my alley. I love the addition of the roast potatoes! ❤
Thank you
Looks perfect dish! And healthier! Looking forward for more recipe!👍🏻
Thank you
Oh my, not only a great recipe you have managed to capture the beauty in this dish with your skillful photography…it’s a credit to you.
Thank you
lovely 🙂 You know in India we have a similar recipe that we call Rajma Masala.
Sounds great!
Thanks for sharing
You are welcome
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Thank you for stopping by my blog! Your photography is beautiful! I love a good chili recipe. Thank you for sharing!
You are welcome
Looks awesome!
Thank you
this looks so delicious! Lovely pictures as well
Thank you
Reblogged this on 30daysto30 and commented:
This looks good too. I wonder when it will be cold enough to make it down here…
Thank you
Reblogged this on Glitter Fantasy… and commented:
Had me at vegetarian!
About made me orgasm with chili!
Thank you for liking my post! 🙂 I’m definitely going to try this chilli, so I’ve ‘liked’ it to save for later! Can’t wait!
– Jess
Enjoy!
I’m so sorry that it has taken me so long to return your visit; I found you buried in my inbox! This recipe is wonderful and I will be looking at more of your work.
Thank you for your visit
Looks amazing, and beautiful photos!
Thank you
I know some people don’t care for cinnamon in savory dishes, but I love it in the right amounts. I used to cook vegetarian chili on camping trips and picnics. This inspires me to do it again.
Enjoy!
I’m not vegetarian but this looks awesome, great recipe.
I will only add ground coriander to all of this
Thank you. I will try next time
Delicious. Definitely trying this.
Also thank you for stopping by my blog earlier!
You are welcome
Delicious. Many people take vegetarian food for granted and disregard them as gross just because they’re good for you! great job with the recipe! looks remarkable.
Thank you
My daughter was vegetarian and even won a bet. I wrote about it just yesterday.
I will check it.
http://cathylynnbrooks.com/2015/08/31/justine-and-bob/
Looks great, and this post is reminding me to post my own veggie chili recipe. I have great memories of it because it was one of the first things I learned to make as an undergrad with a teeny, tiny kitchen!
Can’t wait to see it
yum this looks divine!
Thank you
Your photos are amazing! You can make anything look delicious! Going to try this recipe! Looks heart-warming!
Thank you
Looks good!
Thank you
Thanks for liking my post 🙂 Going through your nice blog, I was intrigued by this recipe. I hope I can try it soon.
Enjoy!
I love your recipes and your excellent food photography
Thank you
Reblogged this on Crackling Pork Rinds and commented:
I wonder what a general vegan committee would say to a side bar of spaghetti in zucchini & broccoli & garlic oil sauce? They probably say no. You see? Vegetarianism is soooooo complicated, so you have to look at all my vegetarian reposts & not think about it. (I’m adding soft tacos later tomorrow.)