Veggie Lean in 15 by Joe Wicks

Author:Joe Wicks
Language: eng
Format: epub
Publisher: Bluebird Books for Life

Smokey sweet potato chilli

LONGER RECIPE

MAKE AHEAD

Ingredients

1 sweet potato, peeled and cut into chunks

1½ tbsp olive oil

salt and pepper

½ red onion, finely sliced

1 red pepper, sliced

1 clove garlic, crushed

2 tsp chipotle paste

½ tsp ground cumin

1 x 400g tin of chopped tomatoes

400g kidney beans, drained and rinsed

dollop of sour cream

a few coriander leaves and grated cheddar, to serve

Method

Preheat the oven to 220°C (fan 200°C, gas mark 7).

Put your sweet potato on a baking tray. Mix with ½ tablespoon of the olive oil and some salt and pepper. Spread out into a single layer so it cooks evenly, then whack in the oven for 20 minutes.

While your sweet potato is cooking, pour the remaining oil into a saucepan over a medium heat. Tip in the sliced red onion and red pepper, along with a pinch of salt and cook for 7 minutes until soft. Add the garlic, chipotle paste and ground cumin to the pan.

Give everything a good stir, then cook for 1 minute until it smells fragrant.

Pour in the chopped tomatoes and kidney beans. Simmer away for 10 minutes.

Come back to your sweet potato, which should now be soft. Scrape it into the chilli, then season to taste.

Spoon the chilli into your bowl, dollop on the sour cream, then top with a few coriander leaves and the grated cheese.

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