Chili sin carne with sweet potato

This mild chili is packed with sweet potato, roasted pepper, and cannellini beans. I've inspired this dish from a recipe in Jamie Oliver's vegetarian cookbook: VEG. Of course, with my own twist ;) Served with a seasoned rice mix and a refreshing yoghurt salsa.

pepper, white onion, tomatoes, vine tomatoes, corn, spring onion, garlic, red chilli, sweet potato, lime, fresh mint, cannellini beans, black beans, smoked paprika powder, cumin seeds, turmeric, paprika powder, allspice, Greek yoghurt [lactose, milk], basmati rice, brown rice, chipotle peppers in adobo sauce (contains soya), tomato puree, maple syrup, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, soja.

MicrowaveMarleen's choice

Heat the chili with the rice loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the salsa (cold).

Oven — 200°C, 30 min

Heat the chili with the rice covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salsa (cold).

Energy112,65 kcal

Fat2,66 g

of which saturated0,68 g

Carbohydrates15,67 g

Dietary fibre3,22 g

Protein3,99 g

Salt0,44 g

Average weight: 540 g

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