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
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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