Chilli con verduras

First, finely chop the onion and garlic, and dice the celery into small cubes. Deseed the jalapeño pepper and finely chop it. Peel the sweet potatoes and cut them into cubes (approx. 1 cm × 1 cm).

Heat oil in a medium-sized pot over high heat and sauté the prepared chopped vegetables for about 2 minutes. Stir in the tomato paste and sauté for another 1 minute over high heat. Pour in a can of chopped tomatoes, then fill the can twice with water and add to the pot (approx. 800 ml water). Add ground chili, oregano, ground paprika, and bay leaf, then stir. Cover the pot with a lid (or aluminum foil) and simmer over low to medium heat for 35–45 minutes, until the sweet potatoes soften.

Meanwhile, clean the bell peppers, remove their cores, and cut them into cubes the same size as the sweet potatoes. Once the sweet potatoes are soft, add the bell peppers to the pot and cook for another 3–5 minutes, until they soften but are still a bit crispy.