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General Information:

• Protein 10.8 g
• Dinner
• 290 Calories (per serving)
• Serves 4 People
• Mexican
• Prep Time: 10 minutes
• Cook Time: 35 minutes

Sweet Potato and Sweetcorn Chilli

Ingredients

• 2 sweet potatoespeeled and diced_ to 1cm cubes
• 2 red peppersde-seeded and diced into small squares
• 1 red onionsliced
• 2 cloves garlicfinely chopped
• 2 tins (400g) of kidney beans
• 2 tins (400g) of sweetcorn
• 2 tablespoons of vegetable or sunflower oil
• 2-3 teaspoons of chilli powder
• 1 teaspoon cumin
• 1/2 teaspoon of ground coriander
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of ground ginger
• 2 tablespoons of tomato puree
• 2 tablespoons of vegetable stock
• 1/2 teaspoon of black pepper
• 1 x 410g tin of chopped tomatoes

Instructions

1. Heat the oil in a large saucepan over a medium heat
2. Add the red onion and garlic and cook until softened, stirring occasionally_
3. Add the sweet potatored peppers and chilli powder, cumin, coriander, smoked paprika and ground ginger. Stir-fry for 2 minutes
4. Add the tomato puree, vegetable stock, black pepper and tinned tomatoes. Bring to the boil and then reduce the heat and simmer for 20 minutes.
5. Add in the kidney beans and sweet-corn and cook for a further 10 minutes until the sweet potatoes are cooked through. #shoulderdance
6. Serve with rice or a warm crusty roll and enjoy!

Joke Who doesn’t love a good chilli? Even an Arctic penguin would agree- it’s a chilly good idea!