Chili sin carne with sweet potato

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

Red pepper, white onion, cherry tomato, spring onion, garlic, red chilli, sweet potato, lime, fresh mint, cannellini beans, corn, black beans, smoked paprika, cumin seeds, turmeric, paprika powder, allspice, Greek yoghurt, basmati rice, Camargue rice (red rice), brown rice, chipotle peppers in adobo sauce (contains soy), tomato purée, maple syrup, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, soja.

Microwave

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 minMarleen's choice

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).

Energy109,59 kcal

Protein3,89 g

Fat2,6 g

of which saturated0,67 g

Carbohydrates15,18 g

Dietary fibre3,16 g

Salt0,38 g

Average weight: 540 g

On the menu next week

Sunday 21 June

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