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!
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.
Ingredients
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
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
Utensils
Instructions
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.
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).
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.
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 sweet potato chilli over the top.
Finish with a dollop of soured cream and a sprinkle of cheese.
Enjoy!
