Chipotle sweet potato chilli

Step by Step

Step 1

Finely slice ½ an onion and put in a small bowl with the vinegar, sugar and a good pinch of salt; set aside to lightly pickle. Finely chop the remaining 1½ onions. Heat the oil in a large frying pan over a medium high heat and fry the chopped onions for 4-5 minutes until starting to soften.

Step 2

Meanwhile, cook the sweet potato & butternut squash packs in the microwave, one at a time, according to pack instructions.

Step 3

Add the garlic to the onion pan and fry for 1 minute, then add the sweet potato & squash. Fry for another 5-6 minutes so the veg take on some colour. Stir in the chipotle paste, beans and stock, then bring to a simmer. Cover and cook gently for 10-12 minute or until the veg are completely tender, adding a splash of water if necessary. Check the seasoning, then top with the pickled red onions. Serve on a bed of rice with a dollop of non-dairy yogurt alternative and scatter over some coriander leaves, if liked.