Cooked brown rice (17%) [water, brown rice], tomato, water, carrot, pinto beans, red kidney beans, onion, sweet potato (5%), potato, red pepper (4%), sweetcorn, spinach, rapeseed oil, red chilli (0.8%), cornflour, lemon juice, garlic, sea salt, cajun seasoning [spices, herbs, mustard* seed, salt, sugar], smoked paprika (0.2%), green chilli purée, coriander, black pepper. For allergens see ingredients with *. May also contain nuts
|per 100g||per serving (390g)|
|Energy||346 kJ (83 Kcal)||1349 kJ (325 Kcal)|
|Carbohydrate (of which sugars)||2.1g||8.2g|
|Fat (of which saturates)||0.2g||0.8g|
390g as a % of an adult's Guideline Daily Amount:
mexican sweet potato chilli
Now, the Spanish translation of chilli con carne is 'peppers with meat' so technically this recipe should be called 'chilli sin carne' or 'chilli con sweet potatoes, pinto beans and Cajun spices.' To be honest you can call it Jose Pablo Meguez the Third if you like. It'll still be a spicy hearty stew of sweet potatoes, red peppers and smoky paprika, perfect for warming you up on extra chilli days (sorry).
- there are 3 portions of veg in this pot
- it has less than 3% fat
- it provides 90% of your GDA fibre
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