This is a really easy one pot chilli. There are a few ingredients but it is relatively simple to make. I love the combination of the chilli and sweet potato and you defiantly don’t miss having meat on your plate with the chunky potato and bean combination.
I originally made this with two whole jalapenos and gosh was it hot! I’ve toned down the recipe below but if you like it extra hot add more chilli, but taste as you go.
It can be served as is or with a dollop of plain yogurt, over rice or with homemade tortilla chips.
This recipe freezes well so i like to make extra for lunches. You could also try using leftovers as a vegetarian enchilada filling, drizzling the soup-sauce over the top with low fat cheese.
Sweet potato and bean chilli ~ Serves 6
Nutritional info Per Serving
Serving Size: 1 cup ~ ProPoints: 9 ~ Calories: 339 ~ Total Fat: 1.8 ~ Carbohydrates: 65.6 ~ Protein: 18.0
1/2 medium onion, chopped
2 garlic cloves, chopped1 jalapeno pepper chopped seeds removed
1 tsp ground cumin
1 tsp dried basil
2 bay leaves
½ tsp sweetener - such as splenda (optional)
450g sweet potato
400ml vegetable stock
800g can tomatoes
Salt and pepper to season
In a large casserole pot sweat the onion in oil until they begins to colour but not brown, about 2 -3 minutes.
Add herbs and potato; cook for a further minute.
Then simmer for a further 10 minutes uncovered. Season to taste and