Try this Jamie’s Sweet Potato and White Bean Chilli recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 180C/350C/Gas 4
Peel and chop potato, place in a roasting tin, then toss with 1 tbsp oil and a pinch each of cinnamon, cumin and paprika
Spread out in an even layer, then roast in oven for 35 to 40 minutes
Peel and roughly chop onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the Chilli, then deseed and chop the peppers
Heat 1 tbsp of oil in a large pan, then add the onion, coriander stalks, Chilli and peppers along with the remaining spices
Cook over a low heat for 15 mins stirring regularly
Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 mins
Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves.
Serve over cooked rice with some guacamole on the side
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (893g) | ||
Recipe Makes: 1 | ||
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Calories: 471 | ||
Calories from Fat: 32 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 178.1mg | 6 % | |
Potassium 2320.9mg | 61 % | |
Total Carbohydrate 104.5g | 31 % | |
Dietary Fiber 21.9g | 88 % | |
Sugars, other 82.6g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 471
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