For the chilli

  • 1 large sweet potato (about 300g), peeled
  • 2 carrots, peeled and trimmed
  • 2 sticks celery, trimmed
  • 2 onions, peeled
  • 1 green pepper, deseeded
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 2 x 400g tins red kidney beans in chilli sauce
  • 1 x 500g carton passata
  • 1 tbsp chopped fresh coriander leaves

To serve

  • 1 small bag tortilla chips (optional)
  • 1 small tub soured cream (optional)
  • 1 small tub guacamole (optional)


  1. 1

    Roughly chop all the veg and the garlic; whiz in a food processor until finely chopped; it doesn’t matter if there are bigger chunks left. Or finely chop them by hand.

  2. 2

    Heat the oil in a large nonstick pan. Add all the vegetables and cook, stirring frequently for 8-10 minutes, until starting to soften. Stir in the spices, season, then cook for 30 seconds. Add the kidney beans and passata. Half-fill one of the tins with water, swirl it around then pour into the other tin and the carton of passata, and tip into the pan. Bring to the boil and stir well. Partially cover the pan and simmer, stirring occasionally, for 30 minutes until the vegetables are tender.

  3. 3

    Serve in warm bowls, and sprinkle with coriander. Serve with tortilla chips and a spoonful of soured cream and guacamole, if you like.

Nutritional Details

Each serving provides
  • Energy 959kj 229kcal 11%
  • Fat 2.6g 4%
  • Saturates 0.5g 3%
  • Sugars 18.4g 20%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 272kj/65kcal

Each serving provides

36.3g carbohydrate 10.7g fibre 9.6g protein

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