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Smoky sweet potato chilli
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Total Time:
45 minutes
Delicious veggie-packed sweet potato chili with homemade crispy tortilla strips for added crunch. A nutritious twist on a classic favorite - better than store-bought chips!
Ingredients:
  • 160g brown rice
  • 2 spring onions
  • 1 fresh red chilli
  • 1 clove garlic
  • ½ red pepper
  • 1 200g sweet potato
  • olive oil
  • ½ teaspoon chilli powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cumin seeds
  • 1 400g tin plum tomatoes
  • 1 400g tin black beans
  • 2 flour tortillas
  • ½ bunch fresh coriander
  • 1 lime
  • 2 tablespoons natural yoghurt
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Cook the rice in boiling salted water for 25 minutes until tender, drain, then season with black pepper. Set aside. Slice spring onions, chop chili and garlic, dice pepper, and grate sweet potato. In a saucepan, heat oil, sauté spring onion whites, garlic, and chili with spices. Add pepper, sweet potato, half of the tomatoes, and water. Simmer for 25 minutes, then add beans. Toss tortilla strips in oil and bake until crisp. Chop coriander. Season the stew, stir in yogurt and spring onion greens. Serve chili over rice, topped with coriander, and crispy tortilla slices.

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