Our team will be giving our track a little TLC from 7th - 10th April 6am - 6pm, to keep it in top condition for you. The track will still be available after 6pm on Wednesday 8th and Friday 10th April. Thanks for bearing with us while we make these improvements.
2 sweet potatoes, peeled and cut into medium chunks
2 tsp paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
rice to serve
STEP 1 - Heat the oven to 200C/180C fan/gas 6. Add the sweet potato to a roasting tin and drizzle over 1½ tbsp of olive oil, 1 tsp paprika, 1 tsp ground cumin and season with salt and pepper. Mix well so the sweet potato chunks are coated in the spices, then roast for 25 mins until cooked.
STEP 2 - Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for a further minute. Add the remaining dried spices and tomato purée. Mix well and cook for 1 minute more.
STEP 3 - Next add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Add the beans and cook for another 10 minutes before adding the sweet potato. Season to taste then serve with rice.
