Monthly Recipe

Sweet Potato Chilli

Serves 4 


×         1 tbsp vegetable oil

×         1 large onion, chopped

×         3 cloves of garlic

×         2 fresh green or red chillies

×         2 large or 3 small sweet potatoes, peeled and cut into medium cubes

×         1 tsp mild chilli powder

×         1 tsp ground cumin

×         2 tsp paprika

×         1 tsp cocoa powder

×         1 tsp salt

×         Juice of 1 lime

×         1 tin tomatoes

×         1 tin of red kidney beans




×         In a large saucepan gently fry the onions for 5 mins.

×         Chop and de-seed the chillies. Add the chilies and roughly cut garlic to the onions and fry for a further couple of minutes.

×         Stir in the sweet potato. Then add the chilli powder, cumin, paprika, salt and cocoa powder.

×         Finally add the tinned tomatoes, kidney beans (and water from the can) and the lime juice.

×         Stir well and cook on the lowest heat for approximately an hour, lid on.

×         If possible, leave to cool completely before re-heating to serve – this really enriches the flavour.

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