Very-Hot Sweet Potato Chilli with Carolina Reaper Pepper

15 minutes

40 minutes

4

Ingredients

Preheat your oven to 180 degrees. Dice the sweet potato, unpeeled, into 1cm chunks. Place on an oven tray and cover with a drizzle of olive oil and a pinch of salt. Roast in the oven for 20-25 minutes or until soft.
In the meantime, add a drizzle of olive oil into a pan and place on medium heat. Add half the spring onion and sauté for 1 min. Add your garlic, Mexican spice mix, and Carolina Reaper pepper in and sauté for a further minute. Add your beans in and toss to coat.
Add the tomatoes into the spiced bean mix and bring it to the boil. Reduce to a simmer and season generously with salt and pepper. Once the potato is cooked, add into the bean/tomato mix and toss to mix in, simmering on low for 10 minutes for all the flavors to meld.
Serve with brown rice or warmed tortillas, the fresh lime, remaining chopped spring onion and yoghurt and enjoy!