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Wyre Forest School's Sweet potato & pepper chilli
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Total Time: 1 hour
Award-winning school chefs share a quick and versatile sweet potato and pepper chilli recipe loved by kids. Fresh, fragrant, allergen-friendly, and perfect with rice, nachos, or taco boats.
Ingredients:
1 medium onion
1green pepper
olive oil
½ teaspoonchilli powder
1tablespoonground cumin
2teaspoons smoked paprika
2sweet potatoes (500g total)
1 x 400g tin of chopped tomatoes
1 x 400g tin of kidney beans
2teaspoons tomato purée
1teaspoongarlic purée
Instructions:
Heat a large pan over medium-low heat and add 2 tablespoons of olive oil. Chop the onion finely, deseed and chop the pepper, and add them to the pan along with the chilli powder, cumin, and smoked paprika. Cook and stir until soft, about 15 minutes. In the meantime, chop the sweet potatoes into bite-sized pieces. Add the sweet potatoes, chopped tomatoes, water from the can, kidney beans with their juices, tomato and garlic purées to the pan. Mix well, bring to a boil, then simmer until the sweet potatoes are tender but firm, and the sauce thickens, about 30 minutes. Season with salt and pepper to taste. Serve with rice or taco shells, guacamole, cheese, and chopped chilli and spring onion. Enjoy!