Pork and Sweet Potato Chilli Con Carne
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Tex-Mex chili made with pork and sweet potatoes instead of the traditional beef. Spiced with cumin and smoked paprika, served with brown rice. Freezer-friendly and perfect for busy weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 red onion (diced)
- 1 red pepper (diced)
- 500 g pork mince
- ½ teaspoon chilli flakes (or more if you like it hot!)
- 1 teaspoon cumin seeds
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 3 garlic cloves (crushed or finely chopped)
- 400 g tin chopped tomatoes
- 400 g tin pinto beans (including the water (or black beans or kidney beans))
- 400 g sweet potato (chopped into small chunks (roughly 1cm / ½ inch cubes))
- 2 limes
- 2 tablespoons coriander leaves (chopped (plus extra for garnish))
- Brown rice (or white rice/tacos/tortilla wraps…)
- Guacamole, salsa, sour cream etc.
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 710mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1738mg
- Calcium
- 171mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.