Vegetarian

Sweet potato and red kidney bean hotpot is for Dinner.

Sweet potato and red kidney bean hotpot takes several minutes to prepare.

Sweet potato and red kidney bean hotpot takes several minutes to cook.

Sweet potato and red kidney bean hotpot makes 4 servings.

The ingredients for Sweet potato and red kidney bean hotpot are:

2 tsp olive oil
1 large brown onion, halved, coarsely chopped
1 large red capsicum, halved, deseeded, cut into 3cm pieces
1 garlic clove, crushed
1 1/2 tsp Mexican chilli powder (MasterFoods brand)
1 x 400g can diced Italian tomatoes
185ml (3/4 cup) vegetable stock
1 large (about 700g) orange sweet potato (kumara), peeled, cut into 3cm pieces
1 x 400g can red kidney beans, rinsed, drained
200g (1 cup) doongara rice (SunRice brand)
1 bunch coriander, leaves picked, coarsely chopped
2 tsp finely grated lemon rind
2 garlic cloves, extra, crushed

Here is how you make Sweet potato and red kidney bean hotpot:

Method Heat the oil in a large saucepan over medium heat. Add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until onion softens. Add the garlic and chilli powder and cook, stirring, for 30 seconds or until aromatic. Add the tomato and vegetable stock to the pan and stir well, scraping the bottom of the pan. Add the sweet potato and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 25 minutes or until sweet potato is tender. Add the kidney beans and cook for a further 5 minutes or until heated through. Meanwhile: cook the rice in a large saucepan of boiling water following packet directions or until tender. Combine the coriander, lemon rind and extra garlic in a small bowl. Divide the rice among serving bowls and top with sweet potato & red kidney bean hotpot. Sprinkle with coriander mixture and serve immediately.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user GLENDONITE1.

The nutritional information for Sweet potato and red kidney bean hotpot is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 148.2

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 266.0 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.7 g
• Protein: 3.2 g