Sweet potato chilli

Black beans, chipotle, cumin, coriander & feta

Sweet potato chilli

Sweet potato chilli

Serves Serves 12
Time Cooks In2 hours 12 minutes (12 minutes prep, 2 hours cook)
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 229 11%
  • Fat 3.4g 5%
  • Saturates 1g 5%
  • Sugars 13g 14%
  • Salt 0.6g 10%
  • Protein 8.8g 18%
  • Carbs 38.8g 15%
  • Fibre 12g -
Of an adult's reference intake
Recipe From

ONE

By Jamie Oliver
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Ingredients

  • 6 sweet potatoes (250g each)
  • olive oil
  • 1 teaspoon cumin seeds
  • 1 x 95 g jar of chipotle chilli paste
  • 500 g fresh or frozen chopped mixed onion, carrot & celery
  • ½ a bunch of coriander (15g)
  • 3 x 400 g tins of black beans
  • 3 x 400 g tins of plum tomatoes
  • 60 g feta cheese
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Recipe From

ONE

By Jamie Oliver
Tap For Ingredients

Method

Preheat the oven to 180°C/350°F/gas 4. Put a large deep casserole pan on a medium-high heat. Peel the sweet potatoes, placing them in the pan as you go. Add 1 tablespoon of olive oil and fry for 5 minutes, turning occasionally, until starting to get golden. Push to one side, add the cumin, let it sizzle, then spoon in the jar of chipotle chilli paste and add 2 jars’ worth of water. Tip in the chopped mixed veg, finely chop and add the coriander stalks, reserving the leaves, then bake for 1 hour.

Remove from the oven and add the beans, juice and all, then the tomatoes, scrunching them in through clean hands, along with 1 tin’s worth of water. Stir well, then roast for another hour, or until the sweet potatoes are tender. Season to perfection, then – if enjoying straight away – crumble over the feta and tear over the coriander leaves, to serve. Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals.
Recipe From

ONE

By Jamie Oliver