Mince and sweet potato chilli

1 large red onion diced

1 large carrot diced

1 whole celery stick sliced

1 fat clove of garlic sliced

450g 5% lean minced beef

2 tbsp tomato purée

1 tbsp gluten free soy or Worcestershire

1 tsp smoked paprika

1 tsp chipotle paste

400g can chopped tomatoes

400g can of kidney beans

200g sweet potato peeled and chunked

4 thyme sprigs

1 bay leaf

1 level tsp fine sea salt & black pepper

Heat a deep pan on low, add the onion, carrot and celery and sweat for 10 mins until soft. Add the beef and cook through.

Add the tomato purée, stir very well and cook for a few mins, then add tomatoes, chipotle, sweet potato, paprika, herbs and a can full of water. Season and bring to the boil.

Simmer on a low heat for 30-40mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.

Once cooked, remove the bay leaf and serve with fresh slices of onion, cheese or sour cream.

Serves 4

289 calories

P:30 C:33 F:6 9g fibre