Sweet potato and kidney beans chilli
If you’re looking for achilli sin carnerecipe, do try this Sweet potato and kidney beans chilli! I made it with extra spicy chipotle paste – if you’re using normal one, add more if you want it to have a real kick! Serve it with rice, flatbread and a crispy salad. Also, you can add a dollop of sour cream if liked.
Ingredients
Method
- Cut the sweet potatoes and carrot into bite-sized chunks. (If the sweet potatoes are organic – don’t peel them!). Slice the red pepper.
- Finely slice the onion and garlic.
- Heat the oil in a large pan and gently sauté the onion and garlic for about 5 minutes until soft.
- Add the sweet potatoes, red pepper and carrot. Gently cook under cover for about 8 minutes, until the vegetables are tender.
- Add the spices, stir for a minute then add the pastes. Stir well to coat then add the tinned tomatoes. Rinse the tin with some water and add this to the stews – enough to cover the vegetables. Season with salt and pepper and bring to the boil. Rinse and drain the beans then add to the stew.
- Cover and gently simmer for 15-25 minutes – until the veggies are cooked through and the sauce is nice and thick.
- Rinse the spinach and add to the stew. Put the cover on and let it steam for a couple of minutes, then stir through the stew.
- Taste and adjust the seasoning to your liking.
- Serve warm with some coriander leaves scattered over it and a dollop of sour cream or a squeeze of lime juice.