Veggie-Chilli Topped Sweet Potatoes

EVERYDAY EASY

Serves 4

Ready In About 1 Hour

4 Large Sweet Potatoes, Skins Pricked

Low-Calorie Cooking Spray

1 Large Onion, Finely Chopped

2 Garlic Cloves, Crushed

1 Red Romano Pepper, Deseeded

And Chopped

Veggie-Chilli Topped Sweet Potatoes Photo Gallery



2 Green Jalapeño Chillies, Deseeded

And Finely Chopped

2 Tsp Ground Cumin

½ Tsp Ground Cinnamon

2 Tsp Dried Oregano

1 Tbsp Tomato Purée

400g Can Chopped Tomatoes

250ml Hot Vegetable Stock

400g Can Red Kidney Beans,

Drained And Rinsed

Fat-Free Natural Greek-Style

Yogurt, To Serve

Mixed-Leaf Salad, To Serve

1 Preheat your oven to 200°C/ fan 180°C/gas 6. Put the potatoes on a non-stick baking tray and bake for 45 minutes, or until soft.

2 Meanwhile, spray a large, non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onion, garlic, pepper, threequarters of the jalapeños and a splash of water, and season. Cook for 10 minutes, or until soft.

3 Increase the heat to medium, then add the cumin, cinnamon and oregano, and cook for a further minute. Stir in the tomato purée, chopped tomatoes and stock and simmer for 25-30 minutes. Add the kidney beans and simmer for 5 minutes to heat through.

4 Halve the potatoes and top with the chilli. Add a dollop of the yogurt and scatter over the remaining jalapeños, and serve with the salad. Syns per serving: FREE

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