Pork, bean and sweet potato chilli
Serves: 4
Prep time: 20 minsTotal time: 
Recipe taken from Davina's 5 weeks to sugar-free, Orion Publishing Group Ltd, £16.99. / Photograph by Andrew Hayes-Watkins
Pork, bean and sweet potato chilli
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
413Kcal
Fat
19gr
Saturates
5gr
Carbs
31gr
Sugars
12gr
Fibre
10gr
Protein
31gr
Salt
1gr
Davina McCall
Davina has a career spanning more than twenty five years on TV in addition to charity work, as well as having her own cookery books, fitness DVDs and equipment.
See more of Davina McCall’s recipes
Davina McCall
Davina has a career spanning more than twenty five years on TV in addition to charity work, as well as having her own cookery books, fitness DVDs and equipment.
See more of Davina McCall’s recipes
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red pepper, deseeded and chopped into small pieces
- 2 garlic cloves, finely chopped
- 500g pork mince
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chipotle paste or other hot sauce (to taste)
- 400g tinned beans (such as borlotti), drained and rinsed
- 400g tinned chopped tomatoes
- 250g sweet potatoes (1 large or 2 small), peeled and cut into large dice
- brown basmati rice, grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges, to serve
Step by step
- Heat the oil in a large saucepan or casserole dish and add the onion and red pepper. Fry gently over a low to medium heat for several minutes until they're just starting to soften, then add the garlic and cook for another minute.
- Add the pork mince and stir until it's well browned. Add the cumin, oregano and chipotle paste, then stir in the beans and tomatoes.
- Pour 400ml of water into the pan, then add the diced sweet potatoes and push them well into the chilli.
- Bring the mixture to the boil, then turn the heat down to a simmer and cover the pan. Simmer the chilli for half an hour, then take the lid off the pan and simmer for another 15 minutes to reduce the sauce.
- Serve with brown basmati rice and grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges to squeeze over if you like.
Chef quote
I've realised that I tend to get stuck in a rut with recipes and make the same things with lots of chicken and beef. Pork mince is a great alternative and this variation on chilli is amazing.
