- Sweet Potato Chilli Bake.jpg (33.32 KiB) Viewed 289 times
Preparation Time: 30 minutes
Cooking time: 20 minutes
Serves: 7
If served as seven portions, provides 324 cals, 16g fat (of which 5g saturates), 16g sugar and 1.2g salt per portion.
Ingredients
- 2 cups cubed peeled sweet potato
- 1 medium sweet red pepper, chopped
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 can (28oz) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 can (15oz) black beans, rinsed and drained
- 4½ tsp brown sugar
- 3 tsp chilli powder
- 1 tsp salt
- ½ tsp pepper
- 1 packet (6½oz) cornbread/muffin mix
- ½ cup shredded cheddar cheese
- Sour cream, shredded cheddar cheese and chopped seeded jalapeno pepper (optional toppings)
Method
1. In a Dutch oven, saute sweet potato and red pepper in oil until pepper is crisp - tender. Add garlic; cook 1 minute longer. Add tomatoes, broth, beans, brown sugar, chilli powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15 - 20 minutes or until potatoes are tender.
2. Meanwhile, preheat oven to 200°C/Fan 180°C/Gas Mark 6. Prepare cornbread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chilli.
3. Cover and bake 18 - 20 minutes or until a toothpick inserted in center comes out clean. Serve with toppings of your choice.
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