Sweet Potato Chilli/Veggie Mince (HC)
Ingredients
- 1 small sweet potato
- 1 tbsp olive oil
- 1 clove garlic, crushed
- ½ small onion, diced
- ½ stick celery, diced
- ½ red pepper, diced
- 4 mushrooms, sliced
- 100g beef mince (ground beef) or Quorn mince
- 1 medium carrot, peeled and diced
- 1 tsp paprika
- 1 tsp cumin seeds, whole or ground
- ½ tsp chilli powder
- 1 tbsp tomato puree
- ½ stock cubes, low sodium
- 150g tinned chopped tomatoes
- 3 tbsp red kidney beans
- 30g cheddar cheese, grated
Instructions:
Peel sweet potato (yam) and cut into small chunks.
In a pan add olive oil, garlic, onion, celery, pepper (bell pepper), mushrooms and lean mince, saute until cooked.
I also pour out any excess juice from the meat but that is optional.
Add sweet potato (yam) and carrot.
Now add spices and ensure all ingredients are coated.
Add in tomato puree (tomato paste), stock cube and tinned tomatoes.
Toss in kidney beans.
Then allow to simmer for 30-40 minutes for best flavour and to ensure the sweet potato (yam) is cooked.
Taste test and add more seasoning if required before serving with the cheese sprinkled on top.
Recipe Adjustment
Want to remove the meat? Replace Beef Mince with 100g (2/3 cup) (3 1/2 oz) of Quorn Mince.