Packing just less than 20g Protein per serving this Bean and Sweet Potato Chilli recipe is the perfect meat-free option to have on your weekday menu.
You can choose to serve this with rice if you like, but to be honest I like it as shown in the picture above with a dollop of Sour Cream and some Fresh Coriander…
Prep Time – 15 minutes
Cooking Time – 90 minutes
This recipe creates 4 portions.
- 2 Medium Sweet Potatoes
- 1 White Onion
- 4 Garlic Cloves
- 1 Red Pepper
- 1 Green Pepper
- 400g Red Kidney Beans
- 400g Butter Beans
- 400g Cannellini Beans
- 200g Sweetcorn
- 3 x 400g Chopped Tomatoes
- 2 Tsp Chilli Powder
- 1 Tsp Cayenne Pepper
- 1/2 Tsp Cacao Powder
- 1 Tsp Coconut Oil
To serve – Sour Cream / Fresh Coriander
Equipment Needed: Deep Casserole Dish / Frying Pan / Sieve / Colander / Sharp Knife
Get my full kitchen equipment list in the Complete Guide to Meal Prep.
Set the oven to 180oC.
Finely chop the Onion and Garlic. Add both to a pan with 1 Tsp Coconut Oil and put on a low heat, stir and allow to soften for around 3-4 minutes.
Slice and Dice up the Red and Green Peppers to 2 cm pieces, wash in the colander then add to the pan to cook for 2 minutes with the Onion and Garlic.
Transfer the ingredients from your frying pan to the Casserole dish.
Drain and wash the Kidney Beans, Cannellini Beans and Butter Beans.
Add them to the Casserole dish.
Wash then dice the Sweet Potato into 2cm pieces, add to the Casserole dish.
To the mix now add 2 tsp Chilli Powder, 1 tsp Cayenne Pepper and ½ tsp Cacao Powder.
Mix all the ingredients together.
Add 3 x 400g tins of Chopped Tomatoes then give everything one last mix and place the lid on your Casserole dish and put in the oven.
Leave to cook for 90 minutes at 180oC.
To serve add 1 Tbsp of Sour Cream and a small amount of Fresh Coriander.
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