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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g stewing beef cubed
  • 1 large red onion
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 Tbsp tomato purée
  • 1 Tbsp chipotle pasta
  • 1 piece of cinnamon bark
  • 1 can of red kidney beans 400g
  • 1 can of plum tomatoes 400g
  • 500 ml vegetable stock
  • 4 medium sweet potatoes
  • 1 carrot
  • 1 large handful of coriander
  • To serve : Sour cream/ crème fraîche / Greek youghurt optional

Method
 

  1. Slice the onion and garlic.
  2. Heat a little oil in a large sauce pan and gently cook the onion and garlic until soft.
  3. 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.
  4. Pour in the tomatoes and the stock. Add the cinnamon and the carrot (as whole).
  5. Bring to the boil over high heat, then turn down the heat, put the lid on and cook for about 35-45 minutes.
  6. 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).
  7. Chop the coriander and add the to stew.
  8. Cut the carrot into chunks and serve the stew with a dollop of sour cream, if you like..