Loaded Chorizo Chilli Sweet Potato Jacky-P
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Loaded Chorizo Chilli Sweet Potato Jacky-P

Loaded Chorizo Chilli Sweet Potato Jacky-P

with Bean Chilli and Cheese

Jacket potatoes aren't just for baked beans and cheese. Our Loaded Sweet Potato Jacky-P is topped with a veggie bean chilli as a twist on the humble jacket potato for a comforting weeknight dinner.

Allergens:
Sulphites
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

2 unit(s)

Bell Pepper

(May contain Celery)

1 sachet(s)

Central American Style Spice Mix

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 carton(s)

Tomato Passata

40 grams

Mature Cheddar Cheese

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)3971 kJ
Energy (kcal)949 kcal
Fat26.8 g
of which saturates11.4 g
Carbohydrate130.5 g
of which sugars43.6 g
Protein42.9 g
Salt6.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Fork
•Sieve
•Grater
•Medium Bowl
•Pan

Instructions

Roast the Sweet Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the sweet potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray.

When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.

Prep the Veg
2

While the sweet potatoes roast, peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Simmer your Chorizo Chilli
3

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the chorizo and fry for 3-4 mins. Stir in the garlic and Central American style spice mix. Fry for 30 secs.

Add the kidney beans, red wine stock paste, passata, sugar and water for the sauce (see pantry for both amounts) to the pan. Roughly mash half the beans using a potato masher or the back of a fork, then stir everything together.

Bring to the boil, then turn the heat down to medium and simmer until thickened, 8-10 mins.

Roast the Pepper
4

When the sweet potatoes have 15 mins left, add the sliced pepper to another baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until soft and slightly charred, 12-14 mins.

Grate the Cheese
5

Meanwhile, grate the cheese. 

Once the peppers have roasted, stir them through the chilli (reheat if necessary).

Taste the chilli and season with salt and pepper if needed. Add a splash of water if it's a little too dry.

Finish and Serve
6

Using a fork, fluff up the inside of the sweet potatoes and add a knob of butter if you'd like.

Share the potatoes between your plates and top with the chorizo chilli.

Sprinkle over the grated cheese to finish.

Enjoy!