Roasted Sweet Potato and Kidney Bean Chilli
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Roasted Sweet Potato and Kidney Bean Chilli

Roasted Sweet Potato and Kidney Bean Chilli

with Rice, Creme Fraiche and Cheese

Our Roasted Sweet Potato and Kidney Bean Chilli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Extra spicy
•Veggie
•Spicy
Allergens:
Milk
•Celery

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 Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

1

Cajun Spice Mix

150

Basmati Rice

1

Green Pepper

(May contain Celery)

1

Onion

1

Garlic Clove

1

Red Kidney Beans

60

Mature Cheddar Cheese

(Contains Milk)

1

Tomato Passata

10

Vegetable Stock Paste

(Contains Celery)

32

BBQ Sauce

75

Soured Cream

(Contains Milk)

Not included in your delivery

200

Water for the Sauce

300

Water for the Rice

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Nutritional information

Energy (kcal)852 kcal
Energy (kJ)3564 kJ
Fat25 g
of which saturates15 g
Carbohydrate121 g
of which sugars23 g
Protein26 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Saucepan
•Lid
•Sieve
•Garlic Press
•Grater
•Grill Pan

Instructions

Get Started
1

Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Cajun blackening. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Cook the Rice
2

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt and and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Fry Time
3

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and pepper and cook, stirring occasionally, until soft and golden, 6-8 mins. Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Grate the cheese.

Make the Chilli
4

Once the onions and peppers have softened, stir in the garlic and remaining Cajun blackening (add less if you don't like heat) and cook for 1 min. Add the passata, water for the sauce (see ingredients for amount), vegetable stock paste, BBQ sauce and kidney beans to the pan, then season with salt and pepper. Stir together, then bring to a simmer and cook until thickened, 8-10 mins.

Finish Up
5

Once thickened, stir the roasted sweet potato through the chilli. Add a splash of water to loosen if you need to. Taste and season with salt and pepper if needed.

Serve
6

When everything is ready, fluff up the rice with a fork, then divide between your bowls. Spoon the sweet potato chilli over the top. Finish with a dollop of the creme fraiche and sprinkle over the cheese. Enjoy!