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Chilli con Carne with Sweet Potatoes

Mild chilli with minced beef, sweet potatoes, carrots and pointed peppers – no tomatoes or beans.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • 500 g minced beef as fresh as possible, use straight away
  • 150 g carrots approx. 2 medium, diced
  • 1 peppers pointed pepper, large, approx. 150 g, diced
  • 500 g sweet potatoes about 1 large, peeled and diced
  • 1 bunch spring onion greens thinly sliced
  • 1 clove garlic finely chopped
  • 500 ml vegetable stock as fresh as possible, or one that agrees with you
  • 2 tbsp red pepper paste check the ingredients list, ideally without added tomato
  • 1 tsp salt ½ tsp for the meat, the rest for seasoning
  • 1 tsp paprika sweet, depending on tolerance
  • 3 tbsp rapeseed oil for frying

Equipment

  • 1 saucepan large

Instructions
 

  1. Peel and finely dice the garlic; thinly slice the spring onion greens. Cut the carrots, pointed pepper and sweet potatoes into small cubes of roughly the same size.
  2. Heat the rapeseed oil in a large pot over medium heat. Sweat the spring onion greens and garlic for about 2 minutes.
  3. Add the minced beef and fry, stirring, until crumbly. Season with ½ tsp salt and the sweet paprika as you go.
  4. Add the carrots and pointed pepper and fry for a few minutes.
  5. Stir in the sweet potato cubes, vegetable stock and red pepper paste. Bring everything to the boil.
  6. Reduce the heat and simmer the chilli gently for about 20 minutes until the sweet potatoes are soft. Stir from time to time.
  7. Season with the remaining salt. If the chilli is too thick, add a little water or vegetable stock; if there is too much liquid, reduce briefly without a lid.

Notes

The nutritional values are rough estimates (minced beef with approx. 15 % fat). The fat content of the meat, the red pepper paste and the salt content of the stock have the biggest influence.