Fresh and healthy, this sweet potato chilli is packed full of flavour and makes the perfect dinner or lunch.
This recipe was created by Laura Higgins .
SEASON
Autumn/Winter
COMPLEXITY
Simple
PREPARATION TIME
20 minutes
COOKING TIME
60 minutes
SERVES
Serves 6
Ingredients
2 tbsp olive oil
2 onions, peeled and finely chopped
2 carrots, peeled and finely chopped
2 sticks celery, finely chopped
2 red peppers, finely chopped
1 heaped tsp paprika
1 heaped tsp chilli powder
1 heaped tsp ground cumin
1 heaped tsp cinnamon
2 garlic cloves, finely chopped
600g sweet potato, peeled and cut into bite-size pieces
2 tbsp tomato purée
2 x 400g can chopped tomatoes
1 x 400g can kidney beans
1 tsp sugar
Method
1
Heat the oil in a large pan and add the onion, carrots, celery and red pepper and the spices. Fry over a medium heat for about 10 minutes, until softened but not coloured. Add the garlic and fry for 2 minutes more, then add the sweet potato chunks, and tomato purée, stir well.
2
Pour in the tinned tomatoes. Fill one of the empty cans with water and pour this in too. Add the kidney beans then stir to combine. Add a pinch of sugar and season with sea salt and freshly ground pepper.
3
Bring to a boil then cover with a lid and reduce to a simmer. Cook for 45 minutes, stirring occasionally, until the sweet potato is tender. Serve with rice and tortilla chips.
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