Baked sweet potatoes with veggie chilli
2
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This tasty chilli can be used in all sorts of ways, like this topping for a jacket sweet potato.
Ingredients
Sweet potato, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small
Garlic
1 clove(s)
Carrots, raw
2 medium
Peppers, all types
2 medium
Ground Cumin
1 teaspoon(s), level
Chilli Powder
1 teaspoon(s), level
Cayenne Pepper
½ teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Tinned Tomatoes
2 can(s), large
Sweetcorn, frozen, boiled
150 g
Avocado
½ medium
Mixed Beans, cooked
1 can(s), large, drained
Reduced fat soured cream
4 tablespoon(s), level
Instructions
1
Preheat the oven to 200/180/Gas 6. Put the sweet potatoes on a baking tray and bake for 35-40 minutes, or until tender.
2
Meanwhile, make the chilli. Lightly spritz a large sauce pan with the cooking spray and cook the onion for 4-5 minutes until soft but not coloured. Add the garlic and cook for another minute.
3
Tip in the carrots and peppers, then sprinkle in all the spices. Stir well and cook for 1 minute until all combined. Season well.
4
Pour in the tomatoes and mixed beans – rinsing out the cartons with a splash of water - then simmer for 18-20 minutes until all the veggies are cooked through.
5
Add the sweetcorn and cook for a further 5 minutes.
6
To serve, slice open the sweet potatoes and spoon the chilli on top. Serve with the avocado slices and 1tbsp sour cream per portion.
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