SWEET POTATO CHILLI

BLACK BEANS, CHIPOTLE, CUMIN, CORIANDER & FETA

SERVES 12

PREP 12 MINUTES COOK 2 HOURS YOU WILL NEED CASSEROLE PAN

■ 6 sweet potatoes (250g each)

■ Olive oil

■ 1tsp cumin seeds

■ 1 x 95g jar of chipotle chilli paste

■ 500g fresh or frozen chopped mixed onion, carrot & celery

■ ½ a bunch of coriander (15g)

■ 3 x 400g tins of black beans

■ 3 x 400g tins of quality plum tomatoes

■ Sea salt

■ Freshly ground black pepper

■ 60g feta cheese

Preheat the oven to 180°C/fan 160°C/gas 4. Put a large, deep casserole pan on a medium-high heat. Peel the sweet potatoes, placing them in the pan as you go. Add 1tbsp of olive oil and fry for 5 minutes, turning occasionally, until starting to get golden. Push to one side, add the cumin, let it sizzle, then spoon in the jar of chipotle chilli paste and add 2 jars’ worth of water. Tip in the chopped mixed veg, finely chop and add the coriander stalks, reserving the leaves, then bake for 1 hour.

Remove from the oven and add the beans, juice and all, then the tomatoes, scrunching them in through clean hands, along with 1 tin’s worth of water. Stir well, then roast for another hour, or until the sweet potatoes are tender. Season to perfection, then — if serving straight away — crumble over the feta and tear over the coriander leaves. Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals. See below for one of my favourite leftover ideas. ENERGY 229kcal CARBS 38.8g FAT 3.4g SUGARS 13g SAT FAT 1g SALT 0.6g PROTEIN 8.8g FIBRE 12g

SWEET POTATO CHILLI WRAP Reheat some chilli until piping hot, then spoon over a warm tortilla and add shredded little gem lettuce, fresh baby mint leaves and a little crumbling of feta. Serve with a lime wedge, for squeezing over.