POLOKWANE – Chilli con carne is a popular American dish comprising of a spicy stew containing chili peppers, meat, and often tomatoes and beans.
What’s for Dinner describes this dish as whole roasted sweet potatoes filled with Mexican inspired beef mince. A delicious family favourite topped with cheese, smashed avo and sprouts.
Ingredients
- 4 sweet potatoes
- 500g beef mince
- 2 red onions, chopped
- 1 red pepper, chopped
- 4 garlic cloves, crushed
- 2 tsp Robertsons Paprika
- 2 tsp Robertsons Cumin
- 1 tsp Robertsons Origanum
- 1 tsp Chilli Powder
- 1 tin tomato and onion mix
- 1 x KNORR Beef Stock Pot
- 1 tin kidney beans
- salt and pepper (to taste)
- 1 cup mozzarella cheese, grated
- smashed avo
- sprouts
- olive oil (as indicated in recipe)
Method
- Poke holes in each sweet potato with a fork, place the potatoes on a baking tray and drizzle with olive oil. Season with salt before baking at 180 until soft.
- Heat 1 tbsp olive oil in a pot, brown the beef mince and remove from the pan.
- Heat 1 tbsp olive oil in a large pot. Fry the chopped onions, pepper, crushed garlic together with the paprika, cumin, origanum and chilli powder until fragrant.
- Add the tin of tomato and onion mix, Knorr beef stock pot, salt & pepper to taste and kidney beans to the pot followed by the cooked mince. Stir to combine.
- Slice open each sweet potato and stuff with the chilli con carne mixture.
- Top with the grated cheese and bake in the oven at 180°C until the cheese is melted.
- Serve with smashed avo and sprouts.
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