• Serves: 4 people
  • Prep time: 30 minutes
  • Cooking time: 65 minutes
    • Mexican

    Chilli and Sweet Potato Cubes

    Recipe Information

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    500g mince beef, extra lean

    1 medium sweet potato, chopped

    1 red pepper, deseeded and chopped

    ½ onion, chopped

    2 cloves garlic, crushed

    400g black eyed beans (240g drained)

    400g canned chopped tomatoes

    40g 3% natural yogurt

    40g cheddar cheese grated

    Food Staples:

    2 tablespoons rapeseed oil

    2 teaspoons paprika

    ½ teaspoon chilli powder

    1 beef stock cube mixed with 240ml water

    1 tablespoon unsweetened cocoa powde

    r ½ bunch coriander, chopped

    ½ teaspoon cumin


    Preheat oven to 190C / 170C fan / gas mark 5

    In a bowl toss the chopped sweet potato and pepper with 1 tablespoon of rapeseed oil and spread out in a single layer on the baking sheet

    Place baking sheet in oven and roast until tender for 20-30 minutes approximately

    In a large pot add 1 tablespoon of rapeseed oil over a medium to high heat

    Add onion to pot, stirring often until soft

    Add the crushed garlic, paprika, chilli powder and cumin to the pot and cook for a further few minutes while stirring

    Add in the mince beef and cook until it turns brown

    Add in the red pepper, beans, tomato, beef stock and cocoa and stir bringing to a gentle simmer for 10 -15 minutes

    Remove the sweet potato from the oven, add to the pot and stir

    Scoop portions out of pot and serve with a spoon of natural yogurt, grated cheese and a sprinkle of coriander on top