Sweet potato & bean chilli

Name: Sweet potato & bean chilli
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican & Caribbean
Ingredients: 2 × 400g tins red kidney beans; 500g sweet potatoes; 2 × 400g tins chopped tomatoes; 150g brown onions; 1 mixed peppers; 1 tsp (5g) mild chilli powder; 1 tsp (5g) ground cumin; 300g basmati rice

Mexican & Caribbean45 mins£0.85 a portionVegetarianFreezes well

Ingredients

Serves 4

Red kidney beans2 × 400g tins
Sweet potatoes500g
Chopped tomatoes2 × 400g tins
Brown onions150g
Mixed peppers1
Mild chilli powderstore cupboard1 tsp (5g)
Ground cuminstore cupboard1 tsp (5g)
Basmati rice300g

Plus salt and pepper. About £3.39 for the amounts used.

Method

1
Fry 1 chopped onion and 1 chopped pepper in a little oil for 5 minutes. Add 1 tsp chilli powder and 1 tsp cumin for 1 minute.
2
Add 500g sweet potato cut into small cubes, 2 tins chopped tomatoes and 200ml water. Simmer for 15 minutes.
3
Add 2 drained tins kidney beans and simmer for 10 more minutes until the sweet potato is soft. Season.
4
Cook 300g rice following the pack and serve with the chilli.

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