If you’re craving a warming, no-fuss dinner that’s big on flavour and comfort, this Easy Chilli with Sweet Potato Chips is a weeknight winner. It’s simple to prepare, full of nourishing ingredients, and the kind of meal that feels like a treat without the guilt. Perfect for when you need something satisfying without spending hours in the kitchen.
For the potatoes:
3 medium sweet potatoes
2 tsp garlic powder
1 tsp onion powder
2 Tbsp buckwheat flour
1 Tbsp olive oil
salt & pepper
For the simple chilli:
450g lean ground beef
1 Tbsp chili flakes
1 can chopped tomatoes (400g)
170ml water
For the garnish:
2 Tbsp coriander, chopped
1 avocado, mashed
Method:
Heat the oven to 215°C.
Wash the potatoes and cut them into chips. Season the chopped potatoes with the garlic and onion powder, salt and pepper, then sprinkle with buckwheat flour. Drizzle with olive oil and make sure all the potatoes are seasoned.
Spread the potatoes on a baking tray, making sure they are not too close together. Bake in the oven for 40 minutes, stirring halfway through.
In the meantime, heat a non-stick pan over a medium-high skillet and add the ground beef. Cook for about 2-3 minutes and season with chilli flakes.
Add the chopped tomatoes and water. Then stir, reducing the heat to low. Simmer uncovered for about 20 minutes, until most of the liquid has evaporated.
To serve, divide the potatoes between plates and top with chilli, mashed avocado and sprinkle with coriander.