Prep time:

Cooking time: 1 hour

Total time:

Serves: 4

2tbsp Olive Oil

1 Large Onion

1 Red Pepper

2 Garlic Cloves

500g Pork Mince

2tsp Cumin

1tsp Dried Oregano

1tsp Chipotle Paste

400g Can of Beans

400g Can of Tomatoes

250g Sweet Potatoes

Salt and Black Pepper

I’ve realised that I tend to get stuck in a rut with recipes and make the same things over and over, with lots of chicken and beef. But pork mince is a great alternative and this variation on chilli is amazing and is a nice change from regular chilli con carne. You can find chipotle paste in supermarkets.

  1. 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.
  2. 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.
  3. Pour 400ml of water into the pan, then add the diced sweet potatoes and push them well into the chilli.
  4. 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.
  5. 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.

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