Sweet potato topped chilli pots recipe

83 ratings Rate
  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 537 calories / serving
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  1. Heat 1 tbsp oil in a frying pan and cook the onion and garlic for a few minutes. Add the chilli powder and mince to the pan and break up, cook for 5 minutes until browned all over, with no pink showing. 
  2. Stir in the tomatoes, kidney beans and 100ml water. Cook over a medium heat for 15 minutes.
  3. Meanwhile peel and chop the sweet potatoes, place in a pan of cold salted water, bring to the boil and cook for about 10 minutes, or until cooked through. Drain, mash and stir in a little chopped coriander. Heat a grill to high. Spoon the hot mince into 4 mini casserole pots, freezing the leftovers. Divide the sweet potato mash between each pot and grill for a few minutes to turn the tops golden before serving. 

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  • Ingredients

  • 1 onion, chopped
  • 600g beef steak mince
  • 1 clove garlic
  • 1tsp chilli powder
  • 400g tin kidney beans
  • 400g tin chopped tomatoes
  • For the sweet potato gnocchi

  • 500g sweet potatoes
  • 5g fresh coriander
  • Energy 2250kj 537kcal 27%
  • Fat 25g 36%
  • Saturates 11g 53%
  • Sugars 14g 16%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 43.4g Protein 36.8g Fibre 10.8g


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