Sweet potato chilli

Name: Sweet potato chilli
Cook time: 132 min
Total time: 132 min
Yield: 12
Cuisine: Mexican
Ingredients: 6 sweet potatoes (250g each); olive oil; 1 teaspoon cumin seeds; 1 x 95g jar of chipotle chilli paste; 500g fresh or frozen chopped mixed onion, carrot & celery; ½ a bunch of coriander (15g); 3 x 400g tins of black beans; 3 x 400g tins of plum tomatoes; 60g feta cheese

Black beans, chipotle, cumin, coriander & feta

Vegetarian Gluten-free

2 hrs 12 mins (12 minutes prep, 2 hours cook)

Not Too Tricky

serves 12

nutrition per serving

Calories

12%

Fat

Saturates

Sugars

14%

Salt

10%

Protein

18%

Carbs

15%

Fibre

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 95g jar of chipotle chilli paste

500g fresh or frozen chopped mixed onion, carrot & celery

½ a bunch of coriander (15g)

3 x 400g tins of black beans

3 x 400g tins of plum tomatoes

60g feta cheese

Top Tip

For more leftover ideas, see my tip below.

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.

Here are my favourite leftover ideas:

SWEET POTATO CHILLI NACHOS

Reheat some chilli until piping hot, then spoon over crunchy tortilla chips and grate over a little Cheddar cheese, finishing with some jarred sliced jalapeños and a couple of fresh coriander or baby mint leaves, if you’ve got them.

SWEET POTATO CHILLI QUESADILLA

For two, smash leftover sweet potato and grated melty cheese between two tortillas and toast on both sides in a hot frying pan until golden. Remove, then quickly reheat some chilli until piping hot. Add jalapeños, yoghurt, and fresh coriander.

SWEET POTATO CHILLI SOUP & AVO

Slice some leftover sweet potato. Blitz some chilli in a blender, loosening with a little water, if needed. Reheat both in a pan until piping hot, then serve with cubes of ripe avocado, fresh coriander leaves, yoghurt or soured cream, and toasted tortillas.

SWEET POTATO CHILLI SALAD BOWL

Reheat some chilli until piping hot, then serve with rice and crunchy salad like shredded carrot and juicy tomatoes, dressed with lemon and fresh coriander. Finish with yoghurt or soured cream, a drizzle of hot chilli sauce and a tiny bit of feta.

SWEET POTATO CHILLI WRAP

Reheat some chilli until piping hot, then spoon over a warm tortilla and add shredded little gem lettuce, fresh baby mint leaves and little crumbling of feta. Serve with a lime wedge, for squeezing over.

SWEET POTATO CHILLI JACKET

Keep it classic – reheat some chilli until piping hot, then spoon over a crispy jacket potato and serve with a dollop of yoghurt or soured cream, a tiny bit of feta and a few fresh coriander leaves, if you’ve got them.

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