Mexican Sweet Potato Chilli
A hearty and healthy vegetarian alternative to the traditional beef chilli with sweet potato and kidney beans in a rich & authentic Mexican chilli sauce
You can double up this recipe for the fridge or freezer then reheat for a quick lunch or dinner. Try adding some crushed nuts for a garnish
Cooking Method
- Pre heat the oven 200c/gas 6/180 fan oven
- In a bowl or on a tray, mix 1 tbsp of the oil & 1 tbsp of the Puréety Chilli Con Carne seasoning & mix well with the diced sweet potato. Then place on to a baking tray and cook in the oven for 45 mins or until golden and tender
- In a hot pan add some oil and cook the onions for about 5 minutes or until soft
- Add the plum tomatoes, breaking up with a wooden spoon and bring to a simmer. Then add the rest of the Puréety Chilli Con Carne seasoning and stir for a minute or two
- Add the kidney beans and diced peppers
- Simmer the sauce for 25-30 minutes ( you may need to add a splash of water to loosen the sauce if it reduces too far)
- Stir through the lime juice & chopped coriander
- Serve with rice or tortilla chips, guacamole & sour cream
Ingredients
- 550g Sweet Potatoes , Diced - chunky
- 150g White Onion , Diced
- 2 Mixed Peppers , Diced
- 20g Fresh Coriander , Chopped
- 400g Tinned Kidney Beans or Chickpeas
- 2x 400g Tinned Plum Tomatoes
- 1 Lime , Juiced
- 2tbsp Avocado (or other seed) Oil
- 100g Sweetcorn
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