Spicy sweet potato and chicken chilli

Sweet potato and chicken chilli Easy Food
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
800g tinned chopped tomatoes
500ml chicken stock
400g tinned kidney 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 topped with coriander, Feta and avocado, adding a drizzle of lime juice and hot sauce.

Note: Black beans can be used as an alternative to Kidney beans, if you wish.

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