Beef and sweet potato chilli
If you like Tex-mex stylechilli con carnethen you’ll love this beef and sweet potato chilli! I added some sweet potatoes to the classic recipe so it’s more healthy and hearty. Also, I used chipotle paste which provides a smoky flavour. It’s delicious and a bit spicy! Serve it with flat bread and a simple salsa or green salad on the side.
Ingredients
Method
- Slice the onion and garlic.
- Heat a little oil in a large sauce pan and gently cook the onion and garlic until soft.
- Season the beef with salt, add to the onion and stir until it changes colour. Add the spices and stir for a minute, then add the tomato purée and chipotle paste.
- Pour in the tomatoes and the stock. Add the cinnamon and the carrot (as whole).
- Bring to the boil over high heat, then turn down the heat, put the lid on and cook for about 35-45 minutes.
- Peel the sweet potatoes and cut them into bite-sized chunks. Drain the beans. Add the sweet potatoes and beans to the stew and cook for a further 20 minutes or so, until the sweet potatoes are tender (without a cover to thicken the sauce).
- Chop the coriander and add the to stew.
- Cut the carrot into chunks and serve the stew with a dollop of sour cream, if you like..