Each week Mark from Dingle Cookery School is on hand to answer the question, "what's for dinner?"
This week it's the perfect dish as the evenings get darker, and we're starting to think about comfort food.
Sweet Potato and Bean Chilli (serves 4)
Ingredients:
- dash of oil
- 1 red onion, diced
- 2 cloves garlic, crushed
- 1 red chilli, seeds removed and diced
- 1 red pepper, diced
- some oregano, leaves chopped (optional)
- 1 tsp. tomato paste
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. tomato puree
- 2 large sweet potatoes, peeled cut into large dice
- 2 carrots, cut into large dice
- 250g kidney beans, cooked and drained (you can use tinned or dried)
- 400g stock
- 1 tin of crushed tomatoes
- salt and pepper
To garnish:
- bunch of spring onions, chopped
- bunch of coriander, chopped
- 3 tbsp sour cream
- salt and pepper
Method:
- In a pot over medium heat, add a little oil then the onions.
- Cook this for 5 minutes, add the garlic, chopped chilli, red pepper and oregano cook for another 2-3 minutes.
- Add the tomato puree and cook for a minute or so.
- Mix in the spices and then add the sweet potato, carrots, kidney beans, stock and tomatoes. Cook this on a medium heat for about 25 minutes. Check to make sure that the sweet potatoes and carrots are cooked.
To serve:
Season and add the spring onion and coriander. Spoon some sour cream over to serve.
This is perfect served with fluffy rice.
View this post on Instagram
You can hear the chat in full by pressing the play button on screen.
