Foodie Friday – Chilli with baked sweet potato

It’s Friday again!  Which means it’s time for another foodie Friday.  Today I’m sharing my favourite meal with you – chilli with baked sweet potato.

This is such an easy meal to make, and on top of that it’s really tasty (even if I do say so myself)!  If the sweet potato is cooked properly then it will easily pull away from the skin and it adds a really nice sweetness to the chilli.

To make this you will need:

mince – I use a 5% fat one, or you can use quorn mince (500g for 4 people or 250g for 2)
can of kidney beans (rinsed)
chopped tomatoes or passata 
tomato puree (a good dollop)
oxo cube 
chilli flakes
chilli powder
sweet potato
fat free natural yogurt 


First of all wrap the sweet potatoes in tin foil and put in the oven at 200 degrees. For average sized potatoes cook for about 1 hour 30 minutes.  Once the potatoes have been in for around an hour you can start making your chilli.

Cook the mince with an oxo cube crushed into it.  When the mince is cooked add the kidney beans, chopped tomatoes/passata, tomato puree and chilli powder and flakes.  Leave to cook over a medium heat for around 15 minutes to allow it to thicken up.

Serve with the sweet baked potato and a dollop of fat free yogurt.  I prefer the fat free yogurt to sour cream and it’s a much healthier option and there is very little difference in the taste.  A little bit of cheese sprinkled on top always goes well too! I also had some roasted peppers on the side.  To make these spray with fry light spray and cook in the oven at 200 degrees for 25 minutes.

Et viola!  Yummy, healthy chilli.  This is great for the weekend as an alternative to take away and also a ridiculously easy meal to make if you are having people round for dinner.

Let me know if you try the recipe and what you think of it!

xxx
 
If you are following Slimming World this would be free using cheese as your HEA choice.
Photograph taken by me
Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *