Chili Just Got Hotter
250gr sweet potatoes
450gr minced beef
1tsp chili powder + 1 pinch
2 garlic cloves
1 big chopped onion
1 tsp cinnamon + 1 pinch
1 tsp cumin powder + 1 pinch
1 small bunch of coriander
400gr red beans (previously soaked for about 12h)
1 can of peeled tomato
1-2 tbs tomato puree
Salt and pepper (at your convenience)
4 tbs olive oil
1 glass of water
Preheat the oven at 200°C.
Peel and cut the sweet potatoes into large cubes, then put them in a baking sheet, season them with a pinch of chili powder, a pinch of cinnamon and a pinch of cumin, salt and pepper and a dash of olive oil and roast them in the oven for 25-30mins or until they become tender and golden.
In the meantime cook the red beans for 45mins (more or less) in boiling water.
Mince de onion, the peppers, the garlic, the coriander and the chilis.
Add 2tbs of olive oil and brown the onion in a saucepan (medium heat) for about 4 to 5 mins.
Then add the meat and cook it for 4-5 more minutes and season it with salt and pepper (at your convenience).
Add the peppers and the garlic and cook it for a few more minutes.
Add the coriander stems, the chilis and the spices and mix them for 5-10mins until all the ingredients are caramelized.
Add the red beans already cooked and the peeled tomatoes and add a glass of water.
Bring the mixture to a boil and lower your heat to medium-low and let it cook uncovered for 25 to 30 mins.
Add the sweet potatoes to the mixture and let it cook a few more minutes, taste it and adjust the seasoning and serve.
- Serve with the coriander and the lime
- Serve it with rice or quinoa, yogurt or sour cream (coconut yogurt), and guacamole
TIP : For a 100 % vegan version just double the sweet potato portion and take out the meat!