Sweet Potato Chilli
This recipe is so simple and easy to make, whilst still being as comforting as a traditional chilli. Whilst the weather hasn’t quite decided what to do with itself this is a lovely mid-week meal to cosy in with after work or just in the evening, there is always plenty for leftover lunches or to freeze for another night.
Ingredients (makes a big batch):
1 pack Puy Lentils
2-3 medium sweet potatoes, diced
1 can chopped tomatoes (fill again hallway and pop in pot)
1 thinly sliced red onion
3-4 stalks of thinly chopped celery
2-3 carrots thinly chopped
2 crushed garlic bulbs
2 diced jalapeno peppers (optional)
1 tablespoon chilli powder
1 teaspoon ground cumin
2 shakes of salt
Pinch of ground black pepper
Pinch of cayenne pepper
1 can kidney beans, drained and rinsed (you can use black beans is preferred)
1 spoon vegetable or coconut oil
How to make:
1. Chop up all your vegetables. Pop in your vegetable oil then onions, garlic, celery, carrots and sweet potato, let these all soften.
2. Add all the seasoning including pepper, salt, chilli powder, cumin, cayenne pepper, jalapenos if you’re adding them.
3. Turn your heat up and add the can of chopped tomatoes, swill the can with water (filled hallway) and add to the pan. Let this come to the boil and be sure to give this a good stir, turn the heat down to medium (5-6) and leave to simmer for 20-25mins.
4. Drain your kidney beans and add into the pan give this 15 mins to cook through, I use Puy Lentils and these are already cooked so add these at the end to heat through for a few mins.
5. Some people add a dollop of cream or avocado is the latest trend to pop on top I still love a few tortilla chips on the side.