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!
Prep: 35 mins
Cook: 25 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 1 sweet potato
- 1 sachet cajun spice mix
- 150 gr basmati rice
- 1 green pepper
- 1 garlic clove
- 1 carton red kidney beans
- 30 gr mature cheddar cheese
- 1 carton tomato passata
- 32 gr bbq sauce
- 10 gr vegetable stock paste
- 75 gr soured cream
- 300 ml water for the rice
- 1 tsp sugar
- 150 ml water for the sauce
- 2 sweet potatoes
- 1 sachet cajun spice mix
- 225 gr basmati rice
- 1 green pepper
- 2 garlic cloves
- 1.5 carton red kidney beans
- 45 gr mature cheddar cheese
- 1.5 carton tomato passata
- 48 gr bbq sauce
- 15 gr vegetable stock paste
- 120 gr soured cream
- 450 ml water for the rice
- 1.5 tsp sugar
- 225 ml water for the sauce
- 2 sweet potatoes
- 2 sachets cajun spice mix
- 300 gr basmati rice
- 2 green peppers
- 2 garlic cloves
- 2 cartons red kidney beans
- 60 gr mature cheddar cheese
- 2 cartons tomato passata
- 64 gr bbq sauce
- 20 gr vegetable stock paste
- 150 gr soured cream
- 600 ml water for the rice
- 2 tsp sugar
- 300 ml water for the sauce
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!