Jacket sweet potatoes with beef and bean chilli
2
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Swap regular spuds for the rich, earthy flavour of roasted sweet potato.
Ingredients
Orange sweet potato (kumara)
400 g, (2 x 200g)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Chilli powder
2 tsp, Mexican
Extra lean beef mince, raw
200 g
Canned diced tomatoes
400 g, (1x400g can)
Beef stock
1 cup(s), (250ml)
Canned red kidney beans, rinsed, drained
400 g, (1 x400g can)
Canned corn kernels, no added salt
300 g, (1x300g can)
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh coriander
2 tbs, chopped
Broccoli, cooked without added fat
300 g, steamed florets
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until tender.
2
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add chilli powder and cook for 30 seconds.
3
Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes or until thickened. Stir in beans and corn and cook for 2 minutes or until heated through.
4
Cut potatoes in half lengthways and top with chilli mixture. Serve with sour cream and coriander.
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