Roasted Sweet Potato Chorizo and Kidney Bean Chilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Sweet Potato Chorizo and Kidney Bean Chilli

Roasted Sweet Potato Chorizo and Kidney Bean Chilli

with Rice, Soured Cream and Cheese

Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.


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 Time40 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Sweet Potato

1 sachet(s)

Cajun Spice Mix

150 grams

Basmati Rice

1 unit(s)

Green Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Tomato Passata

48 grams

BBQ Sauce

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4265 kJ
Energy (kcal)1019 kcal
Fat32 g
of which saturates14.4 g
Carbohydrate141.4 g
of which sugars24.6 g
Protein43.3 g
Salt5.63 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press



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

Chop the sweet potato into 1cm 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, 18-20 mins. Turn halfway through.


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 0.25 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).


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 chorizo and 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.


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.


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.


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

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



Step 3 MOD: If you’re adding chorizo, add it to the pan with the pepper. Fry for the same amount of time, then continue as instructed.