Sweet Potato Chilli

ingredients for ~6 (freezable)
1 large onion, diced
2 peppers, diced
1 large sweet potato, diced
1-2 cloves garlic, crushed, or 1-2 inches of garlic puree
2 tins chopped tomatoes (~750g)
¼ teaspoon celery salt
1½ teaspoons hot chilli powder, or to taste
1 teaspoon ground cumin
1½ teaspoons paprika (smoked, if prefered)
1 teaspoon dried oregano
2 tins beans – mixed, or e.g. kidney and black beans
1 tin water
vegetable stock cube or stock pot
splash of tabasco, to taste
dash of lime juice

  1. In a large pan, soften the onion and garlic in a little oil until the onions are starting to softening.
  2. Add the peppers and sweet potato, and cook for a few minutes.
  3. Add spices and stir to coat.
  4. Add the remaining ingredients (tomato, stock, tabasco), and stir well.
  5. Bring to the boil and then simmer for about 30 minutes, or until veg is soft.
  6. The ‘trick’ to make this feel really thick and luxurious is to use an immersion (stick) blender, and blitz ~a third of the mix. Stir through, and serve.

Suggested serving: with tortilla chips, sour cream, and cheese.

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