Ingredients (serves 4) • 2 medium sweet potatoes (about 500g), peeled and diced into chunks • 1 tbsp olive oil • 1 large onion, finely chopped • 2 garlic cloves, crushed • 1 red pepper, diced • 1 tin (400g) chopped tomatoes • 1 tin (400g) kidney beans, drained and rinsed • 1 tin (400g) mixed beans (or black beans), drained and rinsed • 1 tbsp tomato purée • 1 tsp ground cumin • 1 tsp smoked paprika • 1 tsp chilli powder (more or less to taste) • ½ tsp ground cinnamon (optional but adds warmth) • 250ml vegetable stock (using ½ stock cube or pot) • Salt & black pepper, to taste • 250g cooked rice (long grain, basmati, or microwave pouch for quickness)
Toppings • Fresh spring onions, sliced • Grated cheese • Fresh coriander • Tortilla chips for dipping And of course @holymolydips guacamole 🥑 ⸻
Method • Preheat oven to 200°C (180°C fan). • Toss sweet potato chunks in ½ tbsp olive oil, season with salt & pepper, and roast for 20–25 mins until golden and tender. • Heat the remaining ½ tbsp olive oil in a large pan. • Add onion and cook for 5 mins until softened. • Stir in garlic, red pepper, cumin, smoked paprika, chilli powder, and cinnamon. Cook for 2 mins until fragrant. • Stir in tomato purée, chopped tomatoes, beans, and vegetable stock. • Bring to the boil, then reduce heat and simmer uncovered for 20 mins, stirring occasionally. • Stir the roasted sweet potato into the chilli. • Adjust seasoning with extra salt, pepper, or chilli if needed. • Spoon rice into bowls, top with the sweet potato chilli, and finish with guacamole, spring onions, cheese, or tortilla chips.
