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Sweet Potato & Mixed Bean Chilli

Sweet Potato & Mixed Bean Chilli

 

KCAL PRO  CARB  FAT   FIBER 
542.2 13.3g 98.6g 9.2g 16.9g

 

Makes 4 

Chopped Tomatoes 1 tin
Mixed Beans 1 tin
Sweet Potato  2, large
Red Pepper 2, medium
Yellow Pepper  1 medium
Brown Onion 1 medium
Olive Oil 2 tbsp
Cinnamon 2 tsp
Cumin 1 tsp
Red Chilli 1
Paprika 1 tsp
Coriander Leaves 1 bunch
Rice  200g, uncooked

 

Method

Preheat the oven to 180ºC/350ºF/gas 4. Peel and chop the sweet potatoes. In a roasting tray, toss them with 1 tablespoon of olive oil and a pinch each of cinnamon, cumin, and paprika. Spread out evenly and roast for 35 to 40 minutes until they're tender and slightly caramelized.
Meanwhile, peel and roughly chop the onion. Pick the leaves from the coriander and finely chop them. Roughly chop the chilli. Deseed the red and yellow peppers and chop them into chunks.
Heat 1 tablespoon of olive oil in a large pan. Add the onion, coriander, chilli, and peppers. Sprinkle in the remaining spices and cook over a low heat for about 10 minutes, stirring occasionally.
Add the mixed beans (with their liquid) and the tinned tomatoes to the pan. Mix well, adding a bit of water if it's too thick. Let the mixture simmer gently for about 30 minutes. Stir occasionally.
Stir in the roasted sweet potatoes. Taste and adjust the seasoning as necessary.
Pour the stew over cooked rice. Garnish with some fresh coriander leaves.

 

This hearty and aromatic sweet potato and mixed bean stew is a delightful concoction of spices, vegetables, and legumes. With the sweetness of the roasted sweet potatoes balancing the tang of tomatoes and the spicy kick from the chilli, it's a crowd-pleaser that promises both warmth and nutrition.

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