Smoky Sweet Potato Chili
Categories / Main Dish / Soup Inspired Recipes
An impressive and vibrant crowd-pleasing chili ready to be topped with cooling yogurt, zingy avocado and plenty of lime. Feed a family and rest assured that they are going to be nourished with this veg-packed one pot wonder.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Preheat the oven to 400°F.
- Heat the oil in a large pot over medium heat. Fry the sweet potato chunks for 8 minutes until golden. Add the onion and peppers and fry for 8 minutes. Add the cumin seeds, garlic and chipotle paste and fry for 2 minutes. Pour in the Amy's Organic Tortilla Soup, beans (including juice in the can) and chopped tomatoes. Bring to a simmer.
- Place in the oven for 1 hour until thickened and the sweet potato is soft.
- Serve the chili alongside rice, yogurt, coriander leaves, smashed avocado and lime wedges.
Pro tip
Reduce the amount of chipotle paste if cooking for young kids. Enjoy not only with rice but piled onto baked potatoes and topped with grated Cheddar.