A rich & warming bean fiesta with sweet red pepper, tomatoes & lentils.
• Vegan • Gluten Free • Low Fat • Low Salt • 262 Cals Per Pot •
Mexican Bean & Sweet Potato Chilli
What's in it?
Heat & Eat
Water, Chopped Tomatoes, Sweet Potato, Beans [Black, Pinto & Red Kidney Beans], Green Lentils, Onions, Quinoa, Red Pepper, Lemon Juice, Tomato Puree, Rice Flour, Cocoa Powder, Garlic Puree, Salt, Vegetable Stock [Sea Salt, Yeast Extract, Rice Flour, Onion, Celery, Carrot, Parsley, Turmeric], Red Wine Vinegar, Tamari Sauce, Sugar, Cumin Powder, Oregano, Coriander, Parsley, Rosemary, Herbs Provence, Thyme, Black Pepper, Mustard Seeds, Fennel Seeds, Chilli Powder, Cumin Seeds, Coriander Seeds.
Allergens: Soya, Mustard, Celery.
of which sugars
of which saturates
This particular root vegetable is one of our favourites. Yes, they are roots, unlike 'normal' potatoes which are tubers (underground stems).
They originated in Latin America and were domesticated over 5000 years ago. And well domesticated they are too. They will never wee on your rug.
And for any 'useless fact' fans: it is the official vegetable of North Carolina!
Their orange flesh is a fantastic source of beta carotene, made into vitamin A in your body, to help strengthen eyesight and boost immunity.
It is also a great source of iron, vitamins and minerals, and low on the glycemic index. Its many health benefits include being an anti-diabetic.
Quinoa is a funny little thing, with a suitably funny name (we pronounce it 'keen-wah' or, if feeling a bit posh, 'keen-waaaah'). It is not a cereal, but an edible seed. Gluten free, then, and high in protein, it is closely related to beetroot and spinach.
(And, er, tumbleweed, but best not to mention that.)
Quinoa has been farmed as a crop for nearly 4000 years.
It originated in the Peruvian Andes, keeping it in harmony
with the Latin American vibe of this recipe.
In fact, the Aztecs and the Incas both treated it as sacred.
We love the taste of quinoa, but birds
disagree. As they grow, the seeds have
a natural bitter coating (washed off after
harvesting) so there is no need to
protect the crop from hungry beaks.
Bad news if you're in the
Peruvian scarecrow industry.
Quinoa is also a good source of calcium, so a great ingredient for vegans and dairy free folks.
The United Nations, bless 'em, declared 2013 the 'International Year of Quinoa'! Woohoo! But for us, every year is a quinoa year. So let's raise up our OnePots to our little hero: quinoa.
Keep refrigerated below 5°C.
Once opened, consume within 2 days.
SUITABLE FOR HOME FREEZING. If freezing, consume within 3 months and allow extra time for heating.
MICROWAVE (850W Cat.E):
Remove sleeve and lid. Rest lid loosely on top. Heat for 3½ minutes on full power, stirring halfway through. Allow to stand for 1 minute.
As microwave powers vary, please check manufacturer's instructions.
Empty contents into a saucepan.
Warm on a medium heat, stirring occasionally, until piping hot (usually 5 - 6 minutes).
CHECK CONTENTS ARE PIPING HOT BEFORE SERVING.
The sweet potato is firm but squidgy and soft in the middle, nice bite-sized chunks.
I ate my OnePot with a fork, so the consistency was perfect. I love the warming spices which compliment the sweet potato, which was perfectly cooked. The beans & lentils offer a substantial protein hit and the quinoa rounds all the flavours - soo yummy!
SassyVegan, Nov 2016
I just tried this for the first time and it was so delicious. It would be great on it's own for lunch, but I put it on top of two baked sweet potatoes for my dinner. It was extremely filling and flavourful without being hot. I will definitely be buying this again.
Where Can I Find This OnePot?
St James's Park
...and you can get a OnePot on Eurostar too!
(Chestnut Mushroom Stroganoff only)
Other Soulful OnePots
Kale & Quinoa
Lentil & Spinach
& Sweet Potato
& Black Bean