Sweet Potato Chilli Con Carne
We love this protein rich autumnal warming recipe, a twist on classic chilli, which contains plenty of nutritious vegetables (well disguised!) as well as lots of flavour. It is always a hit, served with a jacket potato, rice or pasta.
The red peppers, carrots and sweet potatoes contains a hit of immune boosting vitamin C and the cumin provides delicious warmth. Chilli and garlic are ideal foods to support your little ones during the season of colds and sniffles, helping to support the respiratory system.
It also freezes brilliantly so perfect for when you need something nutritious to hand.
Serves 4 adults or 8 kids portions
450-500g lamb or beef mince
1 large carrot (or 2 small), chopped
2 garlic cloves, crushed and pasted
1 mild chilli, chopped (its always good to check the level of heat on your tongue)
1 star anise
2 tbsp worcestershire sauce
1 onion, chopped
1 small sweet potato, finely diced
1 red pepper, finely diced
2 tbps tomato puree
2 tsps ground cumin
1 carton or tin of chopped tomatoes (approx 400g)
1 teaspoon unrefined caster sugar or honey (you may need more - according to your taste)
Water (approx 200-300ml)
Method
Start by heating your pan and adding a little butter, ghee or coconut oil. Add the chopped onions and soften. When the onion is translucent, add the garlic, cumin and chilli and cook for a minute or so. Next add in the red pepper, sweet potato and carrot and cook for about 3-4 minutes until the vegetables start to soften - stiring all the time to prevent the spices from burning.
Finally add the tomato puree. Pour everything into a bowl and keep aside for later.
In the same pan, add in the mince and cook until browned, stirring continuously to break up the meat.
When the mince is browned all over, add the vegetables back to the pan, add the worcestershire sauce, pour over the chopped tomatoes, add the star anise and water (to almost cover). Also add in the teaspoon of sugar or honey - this helps to counteract against the acidity in the tomatoes and softens the flavour. Leave on a medium heat to simmer and bubble away for 15-20 minutes, stirring every so often.
The sauce will cook down and evaporate to coat the meat nicely. Season to taste and serve with a jacket potato, brown rice, wholewheat/brown rice pasta or quinoa.
We recommend freezing the mince in individual portions to have on hand for other more ruhed days. Or even try topping your Con Carne with mash and making a spicy Shepherds Pie
For full recipe and more photos go to the Dinner Section and look for Sweet Potato Chilli Con Carne
