There’s nothing more Australian than lamb chops on the BBQ; they’re succulent and juicy when grilled and a hit with the whole family. So we
The ultimate weeknight comfort dish that’s so easy to make! This recipe uses the super, super-hot Carolina Reaper Chilli Pepper that’s one of the top 3 hottest chillies in the world – but don’t let that scare you! This dish is hot, but is also packed with loads of flavour and the heat is counterbalanced with the sweetness of the potato, zesty, creamy yoghurt and fresh lime. Alongside the mega-hot Carolina Reaper, we’ve also used our Burrito/Fajita Spice Blend that brings a perfect balance of sweet, spicy and zingy to compliment the heat of the chilli perfectly and bring an added Mexican flair to this Carolina gem.
I like to serve this chilli alongside some fluffy brown rice or warmed tortillas or even with some fresh shredded lettuce.
Spices used in this recipe
Preheat your oven to 180C. 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 saute for 1 min. Add your garlic, Mexican spice mix, and Carolina Reaper pepper in and saute 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!