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This is feeding: 3 people
Ingredients
- 2 tbsp Olive Oil
- 1 Onion
- 2 Peppers
- 1 Courgette
- 1 Chili
- 3 cloves Garlic
- 1 tin Kidney Beans drained
- 1 tin Sweetcorn
- 1 tin Tomatoes
- 3 tbsp Tomato Puree
- 2 tsp Ground Cumin
- 2 tsp Oregano
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 3-6 Sweet Potatoes
Instructions
- Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn.
- Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins.
- Preheat oven to 200 degree Celsius. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife.
- Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt.