Sweet Potato & Rosemary Chilli

Total: 45 mins

This fragrant winter chilli bubbles soft pieces of sweet potato, tender mixed beans and seasonal kale leaves in a rich tomato broth infused with fresh rosemary, cumin seeds and warming chilli heat, cut through with a sour squeeze of lime juice.

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342 kcal
(per portion)

Ingredients you'll need

2 red onions
4 carrots
4 garlic cloves
1kg sweet potatoes
A handful of rosemary, leaves only
1 chilli (optional)
2 tsp cumin seeds
2 x 400g tins of mixed beans
400g chopped tomatoes
200g kale
2 limes

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper
100ml boiling water

You'll need

Vegetable peeler
Large pan with lid
Measuring jug

Step by step this way

1.
Peel and finely chop the red onions. Peel and finely dice the carrots. Peel and grate or crush the garlic. Place a large pan on the heat for 2 mins. Add 2 tbsp olive oil along with the onions and carrots. Season with salt and pepper. Cook on a gentle heat for 8 mins, stirring now and then, to soften the veg and lightly colour it.
2.
While the veg cook, peel and chop the sweet potatoes into 2-3cm chunks. Finely chop the rosemary leaves. Finely chop the chilli, flicking out the seeds for less heat, or leave it out completely if you prefer a milder dish.
3.
When the onions and carrots have cooked for 8 mins, add the garlic, rosemary, chilli and 2 tsp cumin seeds. Cook for 2 mins, stirring. Fill and boil the kettle.
4.
Add the sweet potatoes to the pan. Tip in the tin of mixed beans, liquid and all. Pour in the tin of chopped tomatoes, along with 100ml hot water from the kettle. Add a good pinch of salt and pepper, then pop on a lid and cook for 15 mins. Stir every now and again, adding a splash of water if the chilli looks dry or too thick.
5.
While the chilli cooks, finely shred the kale leaves, discarding any really tough or dry stalks. Grate the zest from both limes.
6.
After 15 mins, add the kale to the pan and gently stir to mix. Cook for 3-4 mins till the kale has softened. Add the lime zest and squeeze the juice from 1 lime. Taste and add more salt or pepper if you think it needs it.
7.
Spoon the chilli into warm bowls and serve with wedges of the remaining lime to squeeze over.

Tip
Keep & Eat
Cool the chilli, divide it into individual portions, seal and store in the fridge for up to 3 days, or freeze it for up to 3 months. Defrost thoroughly before reheating, and make sure it’s piping hot all the way through before serving.
Tip
On the side
This chilli is a filling bowlful by itself, but you can add a few extras to turn it into a feast. A dish of brown basmati rice or plenty of crusty bread will help you mop up the sauce, while nacho chips are great for scooping. A dish of guacamole, tomato salsa or dairy-free coconut yogurt is great for spooning over the top.

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