Beef and bean chilli with sweet potato

This hearty chilli is made all the more nutritious with extra beans and veg. The recipe can easily be doubled, so make a batch to go in the freezer too, if you like.

Ingredients

Serves: 4

Ready in: 1hr 15 mins

Freezable (chilli only)

• 2 large sweet potatoes
• 2 rashers smoked bacon, chopped
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ x 500g pack Co-op beef mince
• 1 tsp chilli flakes
• 1 tsp cumin
• 2 tsp paprika
• ½ tsp ground cinnamon
• 1 pepper (red, yellow or orange), chopped
• 1 tsp oregano
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 2 x 400g tins kidney and/or mixed beans, drained and rinsed
• 500ml beef stock
• Guacamole, to serve
• Chopped coriander, to serve (optional)

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Prick the sweet potatoes, then bake for 1 hr-1 hr 15 mins, or until soft.
2. Meanwhile, cook the bacon in a large pan. Set aside. Heat the olive oil in the same pan, then add the onion and cook for 4 mins, or until softened. Add the garlic and cook for 30 secs, then add the beef mince and cook until browned.
3.  Stir in the spices and cook for 1 min, then add the pepper, oregano, chopped tomatoes, tomato purée, beans and stock. Season, then bring to the boil. Reduce the heat and simmer for 50-60 mins, or until rich and thickened.
4.  Cut open the baked sweet potatoes and put half on each plate. Divide the chilli between them. Top with a spoonful of guacamole and a little chopped coriander, to serve.