Thursday, 6 April 2017

Sweet Potato Chilli Recipe

Chilli is one of my all time favourite meals, I could have it every week and never get bored but I do like to change things up a bit so when I saw this idea a few weeks ago, I knew it was one I had to make and blog about! I very rarely buy Sweet Potato, it's okay but given the choice between that or normal mash/roasties/chips, I'd choose the latter anyday. I do know it's really good for you though and I thought this would be an easy way to incorporate it into my meal without really noticing as I make really spicy chilli. I also want to start having more meat free meals aswell so this seemed like a perfect start to that!
Ingredients: (to serve 2)
1 onion, diced
1 pepper, chopped
2 sweet potatoes 
1 tin of chopped tomatoes
1 tin of kidney beans
1 beef stock cube and 400ml of water
Italian herbs
Chilli Powder 
Cumin powder
Salt & Pepper

1. Chop sweet potato into chunks and put into a baking tray with salt, pepper and a tsp of chilli powder
2. Bake in a 200 degree oven for around 40-45 minutes
3. While sweet potato is cooking, add the chopped onion and pepper to a frying pan
4. Soften before adding in a tsp of chilli powder and cumin
5. When onion and pepper is soft, add in chopped tomatoes, kidney beans and 400ml of beef stock
6. Give it a good stir, add in salt, pepper, italian herbs and however much cumin and chilli powder you like, depends on how spicy you want it to be
7. Leave to simmer for around 30 minutes the add in the cooked sweet potato
8. Stir in the sweet potato and then serve, I always do chilli with plain rice but you can serve with whatever you like

I ended up making this a bit too spicy so next time I think all I would do different is add less chilli powder! The sweet potato went really well though and I'll definitely be making this again soon.

Let me know if you give this recipe a try!

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