COOK TIME: 30 minutes
2 large orange kumara
1 onion, diced
3 cloves garlic, crushed
2 red chilli, chopped ﬁnely
2 cans of your choice of beans
1 can chopped tomatoes
2 tsp cumin
2 tsp coriander
1 tsp cinnamon
2 tsp salt ﬂakes (1 tsp salt) or to taste
1/4 tsp chilli or cayenne pepper (to taste)
Tortilla crips / corn chips
Pre-heat oven to 200 degrees C fan bake.
If you have the time, place the kumera (whole) on a baking sheet, use a fork to poke holes in them and roast bare (don't use oil or foil!) for 40 - 50 mins, or until puffed up and soft inside - this will give you the crispy skin and lovely caramelisation on the outside. But if you're in a hurry, cut kumara in half and place on an oven tray, drizzle with olive oil, season with salt and pepper and bake for 25-30 minutes until soft.
Prepare the ingredients for the chilli - chop onion, crush garlic and dice chilli ﬁnely. Dice zucchini, capsicum and mushrooms into small pieces.
Drain and rinse beans.
Heat a large and deep stove proof casserole dish (with a lid) on medium - medium to low heat with 2 tablespoons of oil. Add in onion, garlic and chilli. Fry for 5 minutes until softened. Add in spices and fry for 2 minutes. Add in chopped veggies, beans, canned tomatoes. Give it a stir and place the lid on top. Cook on low for 20 minutes. Take the lid off and cook for another 5-10 minutes. Once chilli is ready once it has thickened, season with salt and pepper.
Once the kumara is cooked, take out the of the oven.
Place a roasted kuamra half on a place. Create a shallow cut down the middle. Top with chilli, Smoky Kāpeti, fresh herbs and any other toppings you want!