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Sweet Potato and Kidney Bean Chilli

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Instructions

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Pre heat the oven to 220°C / 200°C fan / gas mark 7. Chop the Sweet Potato into chunks and pop onto a baking tray with a drizzle of oil, coat with half the Cajun Seasoning and a sprinkling of salt and pepper. Make sure it's all coated then stick in the oven until soft for about 25 - 30 minutes. Turn halfway.
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Bring a pan of water to the boil with a little salt. Add the Basmati Rice and cook for around 10 - 15 minutes. When done, drain the water out, turn the heat off and leave with a lid on to keep warm.
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Chop the Bell Pepper into chunks, grate the Cheddar Cheese and prep the Garlic Clove (chop, grate, press). Heat up a frying pan and cook the Bell Pepper for 5 minutes until soft. Add the Garlic Clove and cook for a further minute.
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Drain and rinse the Kidney Beans. Stir in the last bit of Cajun Seasoning and cook for another minute. Add the Water, BBQ Sauce, Tomato Passata,Vegetable Stock and Kidney Beans. Stir together and bring to the boil. Then allow to simmer for about 10 minutes.
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Grab the Sweet Potato from the oven and stir into the sauce. Season with a little salt and pepper.
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Share out the Basmati Rice across your plates and top with chilli. Add a dollop of Soured Cream and some of the Cheddar Cheese. Eat and enjoy!