Mexican Sweet Potato Chilli

A hearty and healthy vegetarian alternative to the traditional beef chilli with sweet potato and kidney beans in a rich & authentic Mexican chilli sauce

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Step 1

Pre heat the oven 200c/gas 6/180 fan oven

Step 2

In a bowl or on a tray, mix 1 tbsp of the oil & 1 tbsp of the Puréety Chilli Con Carne seasoning & mix well with the diced sweet potato. Then place on to a baking tray and cook in the oven for 45 mins or until golden and tender

Step 3

In a hot pan add some oil and cook the onions for about 5 minutes or until soft

Step 4

Add the plum tomatoes, breaking up with a wooden spoon and bring to a simmer. Then add the rest of the Puréety Chilli Con Carne seasoning and stir for a minute or two

Step 5

Add the kidney beans and diced peppers

Step 6

Simmer the sauce for 25-30 minutes ( you may need to add a splash of water to loosen the sauce if it reduces too far)

Step 7

Stir through the lime juice & chopped coriander

Step 8

Serve with rice or tortilla chips, guacamole & sour cream

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