Hearty, warm, comforting and easy meal with an explosion of Mexican flavours. This literally tastes like a party in your mouth!
Filled with clean, healthy carbs, protein and fats that will nourish your body and make you feel and look amazing. Super versatile at the same time - you can use regular potatoes instead of sweet potatoes or make a bigger batch of chili and store it in the fridge to serve with cooked rice.
Recipe (makes 2 servings)
Ingredients:
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2 medium sweet potatoes
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2 tbsp olive oil
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1 white onion, diced
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1 garlic clove, minced
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1 red bell pepper, diced
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½ tsp salt (or more to taste)
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½ tsp chili powder (or more to taste)
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½ tsp ground cumin
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½ tsp ground coriander
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250g canned black beans, not drained
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¾ cup tomato sauce (passata)
Guacamole
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1 ripe avocado
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½ red onion, finely diced
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½ tsp garlic powder or 1 small garlic clove, minced
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1 tbsp lime juice
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salt and pepper to taste
Extra’s
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handful of fresh herbs of choice (cilantro, parsley, chives)
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lime juice or sour cream
Method:
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Preheat the oven to 200C. Wash and scrub the sweet potatoes, make a few holes in the skin using a fork and place them in a baking dish.
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Bake for 45-50 minutes or until soft inside.
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While potatoes are baking, prepare the chili. In a deep skillet, heat up olive oil, add onion and bell pepper and cook for 8-10 minutes, until onions are translucent.
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Add minced garlic and spices and cook for one more minute, stirring frequently.
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Add black beans and tomato sauce, mix well, put the lid on and let simmer for 10 minutes. Taste the chili and adjust spices if necessary. Simmer for 5 more minutes without the lid.
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Prepare the guacamole by mashing all the ingredients with a fork. Taste and adjust salt and pepper.
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Cut baked sweet potatoes lengthwise to open them. Fill each sweet potato with chili, top with guacamole and sprinkle with fresh herbs. Optionally serve with a drizzle of lime juice or sour cream.
Loved this recipe? Check out FitazFK cookbook for even more healthy and easy meal ideas!
