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

Roasted Sweet Potato and Kidney Bean Chilli

with Rice, Soured Cream 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:
Veggie
Extra spicy
Climate Conscious
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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 sachet(s)

Cajun Spice Mix

150 grams

Basmati Rice

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 unit(s)

Garlic Clove**

1 carton(s)

Red Kidney Beans

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Tomato Passata

32 grams

BBQ Sauce

10 grams

Vegetable Stock Paste

(Contains: Celery)

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)808 kcal
Energy (kJ)3380 kJ
Fat15.7 g
of which saturates8.4 g
Carbohydrate136.8 g
of which sugars24 g
Dietary Fibre19.8 g
Protein32 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Pan
Sieve
Garlic Press
Grater

Instructions

Sweet Potato Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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 spice mix (add less if you'd prefer things milder). Toss to coat. 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 water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt 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 the Pepper
3

While the rice cooks, halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

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

Once hot, add the pepper chunks and cook, stirring occasionally, until softened 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 pepper has softened, stir in the garlic and remaining Cajun spice mix and cook for 1 min.

Add the passata, BBQ sauce, kidney beans, veg stock paste, sugar and water for the sauce (see pantry for both amounts) 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 feel it needs it. Taste and season with salt and pepper if needed.

Serve
6

When everything's ready, fluff up the rice with a fork, then share between your bowls and spoon the sweet potato chilli over the top.

Finish with a dollop of soured cream and a sprinkle of cheese.

Enjoy!

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