Mexican-Inspired Chilli Bowl with Sweet Potato Chips
Mexican-Inspired Chilli Bowl with Sweet Potato Chips
This flavour-packed chilli bowl uses pantry spices, fresh ingredients and sweet potato chips, with heat levels you can customise.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ tsp olive oil
- 1 brown onion, diced
- ½ chilli, seeded & diced
- 2 garlic cloves, minced
- ½ tsp paprika
- ½ tsp cayenne
- 1 tsp cumin, ground
- ½ tsp mixed herbs
- 500g premium organic beef mince
- 1 carrot grated
- 400g tin black beans, drained or home-cooked
- 400g passata
- 1 cup water
- 2 tbsp tomato paste
- 1 punnet fresh cherry tomatoes
- Juice 1 lime
- Bunch coriander, chopped
- 1 large sweet potato, sliced into circles
- 1 tbsp olive oil
- 1 avocado
- ½ cup basil leaves, chopped
- 1 vine-ripened tomato, seeded & diced
- Salt & pepper
- 1 Cos lettuce, leaves washed & dried
- 3 corn cobs, char-grilled & sliced lengthwise
Method
- Preheat oven to 180°C.
- Heat olive oil to medium in a heavy-based pan. Sauté onion, chilli and garlic for 2 mins until onion is soft.
- Add spices and herbs and cook for 2 mins.
- Add mince, cooking until it begins to brown, then add carrots and beans and cook for 5 mins.
- Add passata, water, tomato paste and cherry tomatoes. Mix through and simmer for 1 hour.
- Season with salt and pepper and add half the lime juice and half the coriander. Keep warm until ready to serve.
- Place sweet potato circles onto a lined baking tray. Brush with olive oil and bake in oven for 30 mins until golden.
- De-seed and remove fl esh from avocado, add to a bowl and mash with a fork. Add basil tomato, onion, salt, pepper and remaining lime juice. Mix and set aside.
- To serve, divide the chilli between 4 bowls. Add sweet potato chips, avocado salsa, Cos leaves and charred corn. Garnish with lime wedges and chopped coriander.
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