Venison, red pepper & black bean chilli, with baked sweet potatoes

Name: Venison, red pepper & black bean chilli, with baked sweet potatoes
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 2 tbsp vegetable oil; 200 g pack smoked bacon lardons; 1 red onion, finely diced; 3 red peppers, thinly sliced; 300 g packs British venison mince; 2 tsp ground cumin; 1 tsp ground cinnamon; ½ tsp black peppercorns, ground; 2 tbsp Cooks' Ingredients Chipotle Paste; 2 tbsp tomato purée; 2 tsp caster sugar; 300 ml beef stock; 700 g jar Bold Bean Co Queen Black Beans; 8 large sweet potatoes, washed; Butter, to serve; 300 ml tub soured cream

This recipe from Ed Smith is aromatic and warming, but not too hot, so should please all. It’s also relatively hands-free and reheats well, so is excellent for feeding a crowd.

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HealthySource of fibre2 of your 5 a day

Serves8
CourseMain meal
Prepare20 mins
Cook1 hr 50 mins
Total time2 hrs 10 mins

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2 tbsp vegetable oil
200g pack smoked bacon lardons
1 red onion, finely diced
3 red peppers, thinly sliced
3 x 300g packs British venison mince
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp black peppercorns, ground
2 tbsp Cooks' Ingredients Chipotle Paste
2 tbsp tomato purée
2 tsp caster sugar
300ml beef stock
700g jar Bold Bean Co Queen Black Beans
8 large sweet potatoes, washed
Butter, to serve
300ml tub soured cream

Put a large casserole (or flameproof, ovenproof, lidded saucepan) over a medium-high heat. Add 1 tbsp oil and the lardons and cook for 6-8 minutes until they begin to colour. Stir in the onion, peppers and a generous pinch of salt. Reduce the heat to low-medium, then place a lid on top and cook for 6-8 minutes more, until the onions and peppers soften. Preheat the oven to 170ºC, gas mark 3.
Stir the venison into the pan with the onions and peppers. This doesn’t need to brown, but prod and stir for a couple of minutes to break up the mince. Add the spices, chipotle paste, tomato purée, sugar and a generous scattering of salt, then mix in as you break up the mince.
Add the beef stock and the contents of the jar of black beans, then bring to a steady simmer. Put in the oven, with the lid slightly ajar, and cook for 1 hour 30 minutes.
After 45 minutes, rub the sweet potatoes with the remaining oil. Arrange on a baking tray and bake on the shelf above the chilli for the remaining 45 minutes.
Remove the chilli from the oven and set aside. Increase the oven temperature to 200ºC, gas mark 6 and bake the potatoes for 15-20 minutes more, until cooked through, tender in the middle and a little crisp.
Cut each sweet potato in half, then add butter and a pinch of sea salt flakes. Spoon the chilli into and over the potatoes, then serve with a dollop or two of soured cream.

Typical values per serving when made using specific products in recipe