So it’s been really cold lately (go figure!) and I’ve been looking for something home-style in a bowl to curl up with at night – especially as hubby’s away on business.

Now I wanted this “bowl’o’something” to be really healthy and packed with nutrition, low in carbs, high in protein and definitely super delicious. I also wanted to ensure it was going to give my metabolism a kick in the ass during this rainy weather, get my inner furnace all ‘fired up’ Pat Benetar-style without causing me any gaseous consequences.

I recalled watching a recent episode of Recipe to Riches in which Sara-Jade’s Chilli Con Carne recipe ‘took the cake’ and it gave me this idea. But not being very fond of jalapenos and allergic to chipotles (and capsicum) I wanted a recipe with much more vegetable content and a little more elegance on the spice front.

So here is my version … Chunky Sweet Potato Chilli Con Carne.

But wait .. there’s more. Don’t run away just yet. If the sound of that recipe has you looking for cover because you’re partial to getting a little breezy from legumes then simply read my article here on how to minimise that issue. That way you won’t have any risk of powering a third world village.

Total Time:

15 minutes prep

60 mins cooking

 

Ingredients:

500g Beef, lean and diced into chunks

400g Sweet Potato, cubed

245g Canned Kidney Beans, rinsed and drained

245g Canned Cannellini Beans, rinsed and drained

880g Canned diced tomato (or use fresh)

120g Celery, finely chopped (can use onion instead)

120g Carrot, fine chopped

4 cloves Garlic, minced

4 teaspoons Garam Marsala

1 tablespoon Ground Chillies

1 tablespoon Olive Oil

400mls filtered Water

Salt to taste

Accompaniments: Extra light sour cream or low-fat Greek yoghurt … if you dare!

 

Method:

1. Using a large non-stick pot saute the celery, carrot, garlic, chilli and garam marsala in the olive oil until soft.

2. Add the remaining ingredients (except the salt) and bring to the boil.

3. Turn the pot down to simmer, seal with a lid and let cook for 1 hour.

4. If the mix becomes dry or is in danger of catching on the bottom add a little more water

5. Season to taste and serve.

 

Number of Servings:

6 x 380g servings (approx.)

 

Nutritional Information

1 serving 380g contains:

316 Calories (plus any accompaniments!)

7.2g fat (of which 1.6g is saturated)

29.6g protein

34.7g carbohydrate (of which 11.4g are sugars)

9.3g fibre