Chilli con swede
Tuesday, 26th March 2019 by Rachel Dring
Veggie Chilli with swede

Swede can have a bit of a bad rep as being an unweildly and bitter root. Not so!  If you roast or pan-fry it, it becomes very sweet and delicious. Try this seasonal twist on the humble veggie chilli - I promise you'll love it.


Serves 4



2 tbsp rapeseed or olive oil
1 large swede, peeled and cut into 1cm cubes
1 onion, chopped
2 fat garlic cloves crushed
1 red chilli, seeds removed if you don't like it too hot, and finely chopped
small bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
1 heaped tsp vegan-friendly yeast extract (Marmite)
500ml vegetable stock
400g can black beans



Pre-heat oven to 180C/160C fan/gas 5.

Toss the swede with some oil and salt and pepper, spread out on a baking tray and bake for 30 mins, tossing halfway through cooking, until tender and starting brown at the edges.

Meanwhile, prep the rest of your ingredients and prepare the sauce. Heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning.

Sprinkle in the spices, roasted swede and black beans, stirring for 1 min more, until aromatic.  Stir in the yeast extract and vegetable stock. Simmer the chilli, uncovered, to allow it to reduce a bit. Add a splash more water if it looks too dry. Allow it to bubble away for 10-15 minutes, until the swede is tender and the sauce has thickened to your liking. Taste and adjust add more salt, pepper to your liking, with a squeeze of lime and a sprinkle of sugar if it needs it. 

To serve, sprinkle some coriander leaves for garnish and serve with fluffy rice or flour tortillas.

Author name: 
Rachel Dring