White Bean & Sweet Potato Chili
with Leafy Green Salad & Aged White Cheddar
Cooking time
30 minutes
Servings
4
Calories
370 /serving
Soft, chunky and saucy, these steaming bowls of chili really hit the mark. Take an all-veggie approach by filling them to the brim with nutritious white beans and diced sweet potatoes roasted to tenderness. A tomato base, green pepper and a heart-warming collection of spices all call out to Mexico. Melt a topping of grated cheddar cheese into each serving as you set it on the table next to a crisp radish and lettuce salad.
We will send you:
- 450g Sweet potatoes
- 100g Radishes (or French radishes)
- 1 Shallot (or onion)
- 1 Green pepper
- 1 Head of lettuce
- 398ml Tomatoes (canned)
- 540ml White kidney beans (canned)
- 30ml Apple cider vinegar
- 120g Grated aged cheddar
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Strainer
Medium pot
Olive oil
Total Fat
11 g
Saturated Fat
6 g
Sodium
1310 mg
Total Carb
58 g
Sugars
13 g
Protein
18 g
Fibre
18 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Mise en place
Meanwhile, drain and rinse the kidney beans; mash ½. Core and medium-dice the green pepper. Thinly slice the radishes. Roughly chop the lettuce. Halve, peel and mince the shallot.
Start the chili
In a medium pot, heat a drizzle of oil on medium-high. Add the green pepper, shallot, remaining spices and S&P. Sauté, 2 to 4 min., until beginning to soften. Add ½ the vinegar and sauté, 30 sec. to 1 min., until evaporated.
Finish the chili
To the pot of green pepper, add the kidney beans, tomatoes, 2 cups water and a big pinch of S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 8 to 12 min., until thickened.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar, 3 tbsp olive oil and S&P. Add the lettuce and radishes; toss well.
Finish & serve
To the pot of chili, add the sweet potatoes; stir well. Divide the chili between your bowls. Garnish with the cheese. Serve the salad on the side. Bon appétit!
