Spicy jalapeño sweet potato and chicken chilli


Serves 6


  • 2 tbsp olive oil
  • 600g chicken mince
  • Salt and black pepper
  • 2 red onions, finely chopped
  • 3 garlic cloves, crushed
  • 2 jalapeño peppers, finely chopped
  • 3 tsp hot chilli powder
  • 1 tbsp cumin
  • ½ tsp salt
  • 2 large sweet potatoes, peeled and finely chopped
  • 2 x 400g tins of chopped tomatoes
  • 500ml chicken stock
  • 1 x 400g tin of kidney or black beans, drained

To serve:

  • Fresh coriander, chopped
  • Feta cheese, finely crumbled
  • Avocado, sliced
  • Lime wedges
  • Hot sauce


  1. Heat the oil in a large saucepan over a medium-high heat. Add the chicken mince and season with salt and pepper. Cook, breaking it up with a spoon until it is no longer pink.
  2. Add the onions, garlic and jalapeños and cook for 5-7 minutes until softened.
  3. Stir in the chilli powder, cumin and salt.
  4. Add the sweet potatoes and cook for 7-9 minutes until lightly browned.
  5. Stir in the tomatoes and stock. Reduce the heat to medium-low and cook, covered with a lid, for 30 minutes.
  6. Add the beans and cook for another 10 minutes, uncovered, until thick.
  7. Serve in bowls with coriander, Feat and avocado with a drizzle of lime juice and hot sauce.


Per serving: 575kcals, 14.3g fat (3.1g saturated), 66.9g carbs, 7.2g sugars, 46.5g protein, 15.6g fibre, 0.715g sodium


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