Taken from Davina’s 5 Weeks To Sugar-Free (£16.99, Orion)
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red pepper, chopped
- 2 garlic cloves, finely chopped
- 500g pork mince
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp chipotle paste, or other hot sauce (to taste)
- 400g tin beans (pinto, black-eyed peas, black), drained and rinsed
- 400g tin chopped tomatoes
- 250g sweet potatoes (1 large or 2 small), peeled and cut into large dice
Heat the oil in a large saucepan or casserole dish and add the onion and red pepper. Fry them 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 all well browned. Sprinkle in the cumin, oregano and chipotle paste, then tip in the beans and tomatoes.
Pour 400ml 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 30 minutes then take the lid off the pan and simmer for another 15 minutes to reduce the sauce. Serve with garnishes such as brown basmati rice, grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges – as many of these as you like.
Top Tip for making Pork, Bean and Sweet Potato Chilli
You don’t even need rice if you don’t fancy it. Great with just the avocado, cheese and soured cream.