Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2575 / 630
Fats (g)
11.2
of which saturated (g)
6.6
Carbohydrates (g)
96
of which sugars (g)
28.3
Fibers (g)
25.7
Proteins (g)
29.5
Salt (g)
1.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel the sweet potatoes and chop them into small bite-size pieces.
Peel and finely chop the red onion and garlic.
Slice the redchilli(spicy!).
Rinse and drain the black beans and red kidney beans.
2 Start chilli
Heat a pan or a soup pot over a medium-high heat with a drizzle of oil.
Once hot, add the sweet potatoes and onion and fry with a pinch of salt for 5 min.
Add the garlic and cook for 2 min further.
3 Add
Add the smokedpaprika, cumin, chipotle(spicy!), tomato paste, sriracha(spicy!) and brown sugar.
Stir for 1 min.
Add the drained black beans and red kidney beans.
4 Simmer
Add the peeled plum tomatoes (breaking them up), measuredwater and the vegetable stock cube.
Bring to a simmer, cover with a lid and reduce the heat to low.
Simmer for 20-25 min or until the sweet potatoes are soft.
5 Finish chilli
Pick and roughly chop the coriander.
Fold in the cashew cream cheeze and coriander.
Season with salt and pepper to taste
Tip!Add a splash of water if the chilli is too thick.
6 Serve
Serve the Spicy Sweet Potato and Mixed Bean Chilli.
Garnish with the redchilli, (spicy!), salted peanuts, and coriander