Tex-Mex-inspired
Sweet potato chili
Kidney beans and soft sweet potato in a smoky tomato sauce.
- Preparation
- 15 min
- Cooking
- 40 min
- servings
- 2
Ingredients
- 300 g sweet potato
- 240 g drained cooked kidney beans
- 400 g chopped tomatoes
Ingredients
2 servings
- 300 g sweet potato
- 240 g drained cooked kidney beans
- 400 g chopped tomatoes
- 1 onion
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp oil
- ¼ tsp salt
Let’s cook
- Peel sweet potato and cut into 1.5 cm cubes. Chop the onion.
- Soften onion in oil for 5 minutes. Add cumin and paprika for 30 seconds.
- Add sweet potato, tomatoes, salt and 150 ml water. Cover and simmer for 20 minutes.
- Add rinsed beans and cook for another 10 minutes until sweet potato is tender. Add water if the sauce becomes too thick.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.