- Sweet Potato Chilli.jpg (29.61 KiB) Viewed 447 times
Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 4
If served as four portions, provides 337 cals, 2.5g fat (of which 0.5g saturates), 23g sugar and 0.5g salt per portion.
Ingredients
- Low-calorie cooking spray
- 2 onion, peeled and diced
- 1 pepper (any colour), deseeded and diced
- 4 garlic cloves, minced
- 450g (15oz) sweet potato, peeled and cut into 1cm (½in) chunks
- 300ml (10fl oz) vegetable stock (1 vegetable stock cube dissolved in 300ml boiling water)
- 3 tbsp balsamic vinegar
- 2 tsp Worcestershire sauce
- 2 tsp smoked paprika
- 2 tsp chilli powder, or to taste
- 2 tsp ground coriander
- 400g (14oz) tinned chopped tomatoes
- 400g (14oz) tinned kidney beans, drained and rinsed
- 400g (14oz) tinned green lentils, drained and rinsed
- Sea salt and freshly ground black pepper
- Fresh coriander and red onion, to serve
To serve:
- 50g (2oz) uncooked basmati rice per portion, cooked according to packet instructions and/or 4 low-calorie tortilla wraps
Method
1. Spray a saucepan with low-calorie cooking spray and place over a medium heat.
2. Add the onions, pepper and garlic and fry for 5 minutes until the onions start to soften, then add the sweet potato, stock, vinegar, Worcestershire sauce, paprika, chilli powder and ground coriander.
3 Stir and cook for a further 5 minutes. Add the tomatoes beans and lentils and stir well. Once it's bubbling, reduce the heat and cover.
4. Cook for 30 minutes, stirring occasionally, until the sweet potato is tender and the sauce is rich and thick. Loosen it with a splash of water if it seems too thick. Season and serve with rice or wraps, coriander and red onion.
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