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Chilli con carne with sweet potato dippers
Chilli con carne with sweet potato dippers
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Prep Time:
70 minutes
Cook Time:
Total Time:
70 minutes
Spicy and comforting chilli con carne topped with sour cream and guacamole, served with sweet potato dippers for a delightful meal.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 red capsicum, deseeded, finely chopped
  • 20.00 ml finely chopped fresh coriander roots and stems
  • 3 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 7.50 gm smoked paprika
  • 2 tsp dried oregano leaves
  • 1 1/2 tsp ground coriander
  • 1/2-3/4 tsp ground chilli powder, to taste
  • 500g beef mince
  • 2 x 410g cans chopped tomatoes
  • 160ml (2/3 cup) water
  • 400g can kidney beans, rinsed, drained
  • 82.50 ml chopped fresh coriander, plus extra whole leaves, to serve
  • 800g small sweet potatoes, scrubbed, cut into wedges
  • Grated cheddar, to serve
  • Sour cream, to serve
  • Obela Guacamole, to serve
Instructions:
  • In a large saucepan over medium-low heat, warm 1 tablespoon of oil. Sauté onion and capsicum for 5 minutes until softened. Stir in coriander root and stem, along with garlic, cooking until fragrant. Add cumin, paprika, oregano, ground coriander, and chili, continuing to stir until fragrant.
  • Turn up the heat to medium-high and pour in 1 tablespoon of oil. Sauté until the mince is nicely browned, approximately 5 minutes. Add the tomato and water, then bring it to a boil. Lower the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally. Mix in the beans and simmer, covered, for an additional 10 minutes. Season to taste and finish off by stirring in the chopped coriander.
  • Preheat oven to 210C/190C fan forced. Line a baking tray with parchment paper. Put sweet potato on the tray, drizzle with remaining oil, season, and toss until coated. Roast for 40-45 minutes, turning halfway through, until caramelised.
  • Top your flavourful chilli con carne with a variety of delicious dippers, cheese, sour cream, guacamole, and extra coriander for a mouthwatering experience.

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