Pork and Sweet Potato Chilli Con Carne

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1red onion, diced
• 1red pepper, diced
• 500 gpork mince
• 2.5 ml (½ teaspoon), or more to tastechilli flakes
• 5 ml (1 teaspoon)cumin seeds
• 10 ml (2 teaspoons)smoked paprika
• 5 ml (1 teaspoon)oregano
• 3garlic cloves, crushed or finely chopped
• 1 × 400 g tinchopped tomatoes
• 1 × 400 g tin, including the waterpinto beans (or black beans or kidney beans)
• 400 gsweet potato, cut into small chunks roughly 1 cm across
• 2limes
• 30 ml (2 tablespoons), chopped, plus extra for garnishcoriander leaves
• to tastebrown rice (or white rice, tacos or tortilla wraps)
• to tasteguacamole, salsa, sour cream or other toppings
• to tastesalt and pepper

Instructions

1. 1

   Soften the vegetables

   Put the olive oil, diced red onion and red pepper in a large, wide saucepan. Cover and cook gently over a low heat for 3 minutes, stirring occasionally, until softened.

2. 2

   Brown the pork

   Remove the lid and raise the heat. Add the pork mince and cook for 3 minutes, stirring often and gently breaking it up.

3. 3

   Add the spices

   Stir in the chilli flakes, cumin seeds, smoked paprika, oregano and garlic. Cook for 2 minutes.

4. 4

   Simmer the chilli

   Add the chopped tomatoes, pinto beans with their water, sweet potato, and some salt and pepper. Bring to the boil, then lower the heat and simmer uncovered for 20 minutes, stirring occasionally.

5. 5

   Finish with lime

   Turn off the heat. Stir in the juice of one lime and 1 tablespoon of chopped coriander. Cut the other lime into 4 wedges.

6. 6

   Garnish and serve

   Scatter extra coriander over the chilli. Serve with brown rice, the lime wedges and guacamole, salsa, sour cream or other chosen toppings.

What is pork and sweet potato chilli?

Chilli con carne is a Tex-Mex-style dish built around meat, chilli and a richly seasoned sauce. This version takes a flexible approach, pairing pork with sweet potato and beans for a filling one-pot meal.

The sweet potato softens as the chilli simmers, while lime and fresh coriander added at the end bring a sharper, fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 633 calories, 30g protein, 52g carbs, 34g fat.

Pork mince and olive oil contribute much of the fat, while the pork also provides protein. Sweet potato, beans, tomatoes and a rice accompaniment supply carbohydrates. For a balanced plate, serve a moderate portion of rice alongside the chilli and add a fresh vegetable side.

The key ingredients

Pork mince: breaking it up as it cooks helps distribute it through the sauce. The recipe uses a short browning stage before the liquids go in.

Pinto beans: add them with their tin water, as directed, so their liquid becomes part of the chilli. Black beans or kidney beans are suggested alternatives.

Sweet potato: cut it into small, roughly 1 cm chunks so it has time to cook through during the simmer.

Build the flavour in stages

Softened vegetables: gently cooking the onion and pepper first gives them a head start before the pork is added. Keep the heat low and stir now and then.

Spices and garlic: give these 2 minutes in the pan after the pork, stirring so they are mixed through before adding the tomatoes and beans.

Check the texture and doneness

Sweet potato: after the 20-minute simmer, check a piece with a fork; it should be tender. If it is still firm, continue cooking until it reaches that point.

Sauce: the chilli simmers uncovered, allowing it to thicken as it cooks. Stir occasionally to keep the ingredients moving around the pan.

Make the most of the lime

Juice: add the juice of one lime after turning off the heat, so its fresh flavour stays distinct in the finished chilli.

Wedges: cut the second lime into four pieces for serving. A squeeze at the table lets everyone adjust the sharpness to taste.

Choose how to serve it

Rice: brown rice is the suggested accompaniment, with white rice also offered as an option. Cook it separately while the chilli simmers.

Alternatives: tacos or tortilla wraps can stand in for rice. Guacamole, salsa and sour cream are suggested toppings; finish with extra coriander.

Recipe notes & tips

• Cut the sweet potato into evenly sized pieces so they cook at a similar rate.
• Use a large, wide saucepan to give the ingredients room to cook.
• Stir the pork as it cooks and break up any large clumps.
• Start with the stated chilli amount and add more only if you prefer a hotter dish.
• Cook the rice separately while the chilli simmers.
• Taste the finished chilli with a lime wedge before adding extra salt.

Variations

• Change the beans: use black beans or kidney beans instead of pinto beans.
• Adjust the heat: add more chilli flakes if you like a hotter chilli.
• Switch the base: serve with white rice, tacos or tortilla wraps instead of brown rice.
• Choose your toppings: offer guacamole, salsa or sour cream alongside the chilli.
• Add extra freshness: scatter more chopped coriander over each serving.

Common mistakes to avoid

• Large sweet potato chunks: they may not soften in time; cut them into pieces roughly 1 cm across.
• Skipping the covered stage: the onion and pepper need 3 minutes on low heat to soften before the pork goes in.
• Leaving the pork in clumps: break it up gently as you stir so it cooks more evenly.
• Boiling throughout: bring the mixture to the boil, then reduce the heat to a simmer.
• Forgetting to stir: stir occasionally during the uncovered simmer to keep the ingredients from sticking.
• Adding lime too early: stir in the juice after turning off the heat for a fresh finish.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days, or freeze for up to 3 months. Reheat until piping hot throughout, adding a splash of water if the chilli has thickened; thaw frozen portions in the fridge before reheating.

Frequently asked questions