Smokey Chunky Sweet Potato and Butterbean Chilli

A minceless chunky version of my absolute favourite. Great to portion out leftovers to re-heat at work or to freeze and have another night.  Can be made on the hob or in your slow cooker. 

What you need:

  • 1 Large Red Onion diced
  • 3 Cloves of garlic Crushed or 1 tbsp of lazy garlic
  • 1 Large Sweet potato diced
  • 1 x 400g tin of butterbeans (or your preferred bean) drained and rinsed
  • 1 x 400g tin of kidney beans (or another preferred bean) drained and rinsed
  • 1 Red Pepper diced
  • 1 x 400g tin chopped tomatoes
  • 500ml of passata
  • 1 tbsp Chilli Powder (or Less if you dont like it too spicy)
  • 1 tbsp Cumin Powder
  • 1 tbsp Smoked Paprika
  • 1/2 tsp Chipotle Paste (Optional)
  • 1 tsp Cocoa Powder
  • Salt and Pepper

What you need to do:

  1. On a medium heat start to fry the garlic and then onion until slightly soft.
  2. Add in sweet potato, butter and kidney beans, red pepper and give it a good stir
  3. Mix in chopped tomatos, passata, chilli powder, cumin, smoked paprika, chipotle paste, cocoa powder and salt and pepper to taste.
  4. Bring to the boil and leave to simmer for 45 minutes stirring occasionally and then do a taste test and adjust to you liking.
  5. Serve with rice.
  6. ENJOY!
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