Sweet potato chilli

One of my new favourite recipes came courtesy of a friend, who’d adapted this Cookie+Kate offering. I’ve put my own spin on it through repeat cookings, but somehow I’ve never managed to write up the recipe – which you’ll find here.

sweet potato chilli in a bowl

As stated in the original, the thing that really makes this lush and rich, is blending about a third of the mixture before stirring it back in. I cannot recommend this enough! Easiest way is with a stick aka immersion blender – absolutely love mine!

With the added thickness, this is ready to eat straight from the pot, but it also freezes very well. Have also used butternut squash and carrot instead of the sweet potato, but try anything that takes your fancy. Different types of bean are also good – my preference is for mixed bean salad, which comes with sweetcorn, and kidney beans.

Best way to serve, in my opinion, is with some sour cream (or natural yogurt, possibly with some lime juice) and cheese, melted over the top. Scoop it up with tortilla chips for a bowl of nom!

 

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