Eat: Chilli non Carne

This is a lovely and horribly easy recipe that fills the mid-September evening trifecta: comfort food {without the expanding waistline}, purse friendly {still 10 days from payday? Use whatever is in the fridge!} and utterly scrummy.

I used what I had bought in my weekly shop but you genuinely could use up those vegetables lingering at the bottom of the fridge. That slightly wrinkly pepper? Whack it in there! In mine, you'll find:

- celery {cheap as chips and good for adding some more nutrients/umph to your dinner - slow cooking gets rid of it's stringy texture too!}

- garlic

- peppers - red, yellow and orange

- red onions x 3

- sweet potato

- kidney beans

- haricot beans

- 2 tins of chopped tomatoes

- smoked paprika

- cumin

- chilli powder

- creme fraiche

- coriander

Chunk up your sweet potato and stick it in the oven for about 30 or 40 mins until cooked through. Leave skin on or take it off as is your preference. When your sweet potato is in the oven, fry your onion, celery and garlic in a little olive oil until softened and slightly browned. At this point, I like to add a little cumin too as I think it really adds to that lovely heat and flavour.

Pop in your peppers and beans. The beans in particular are good for bulking out your chilli - use whichever kind you fancy. Next, stir through a healthy dose of chilli and smoke paprika and suits your taste. I like to go heavy on the paprika because of the depth of flavour {I've watched too much Masterchef I fear}. Add your tomatoes and leave to bubble away for around 30 minutes.

When it's reduced down a bit, chuck in your sweet potato, stir through and serve with a good blob of creme fraiche and fresh coriander for one final hit of flavour. I had mine with wraps to make a faux burrito and it was divine - all of the comfort, none of the guilt. Much like the courgetti, a little substitution goes a long way!

Love B x