Sweet Potato Chilli/Veggie Mince (HC)

Ingredients

• 1 small sweet potato (yam)

• 1 tbsp (0.75 Aus tbsp – 15ml) olive oil

• 1 clove garlic, crushed

• ½ small onion, diced

• ½ stick celery, diced

• ½ red pepper (bell pepper), diced

• 4 mushrooms, sliced

• 100g (⅔ cup) (3½ oz) beef mince (ground beef) or Quorn mince

• 1 medium carrot, peeled and diced

• 1 tsp paprika

• 1 tsp cumin seeds, whole or ground

• ½ tsp chilli powder

• 1 tbsp (0.75 Aus tbsp – 15ml) tomato puree (tomato paste)

• ½ stock cubes, low sodium

• 150g (¾ cup) (5⅓ oz) tinned chopped tomatoes

• 3 tbsp (2.25 Aus tbsp – 45ml) red kidney beans

• 30g (⅓ cup) (1 oz) cheddar cheese, grated

Instructions:

1. Peel sweet potato (yam) and cut into small chunks.

2. In a pan add olive oil, garlic, onion, celery, pepper (bell pepper), mushrooms and lean mince, saute until cooked.

3. I also pour out any excess juice from the meat but that is optional.

4. Add sweet potato (yam) and carrot.

5. Now add spices and ensure all ingredients are coated.

6. Add in tomato puree (tomato paste), stock cube and tinned tomatoes.

7. Toss in kidney beans.

8. Then allow to simmer for 30-40 minutes for best flavour and to ensure the sweet potato (yam) is cooked.

9. Taste test and add more seasoning if required before serving with the cheese sprinkled on top.

Recipe Adjustment

Want to remove the meat? Replace Beef Mince with 100g (2/3 cup) (3 1/2 oz) of Quorn Mince.

Dinner

Serves: 1

High Carb