Pork, bean and sweet potato chilli

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Ingredients

2 tbsp olive oil
1 large onion, chopped
1 red pepper, deseeded and chopped into small pieces
2 garlic cloves, finely chopped
500g pork mince
2 tsp ground cumin
1 tsp dried oregano
1 tsp chipotle paste or other hot sauce (to taste)
400g tinned beans (such as borlotti), drained and rinsed
400g tinned chopped tomatoes
250g sweet potatoes (1 large or 2 small), peeled and cut into large dice
brown basmati rice, grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges, to serve

Heat the oil in a large saucepan or casserole dish and add the onion and red pepper. Fry gently over a low to medium heat for several minutes until they're just starting to soften, then add the garlic and cook for another minute.
Add the pork mince and stir until it's well browned. Add the cumin, oregano and chipotle paste, then stir in the beans and tomatoes.
Pour 400ml of water into the pan, then add the diced sweet potatoes and push them well into the chilli.
Bring the mixture to the boil, then turn the heat down to a simmer and cover the pan. Simmer the chilli for half an hour, then take the lid off the pan and simmer for another 15 minutes to reduce the sauce.
Serve with brown basmati rice and grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges to squeeze over if you like.

source:https://www.sainsburysmagazine.co.uk/recipes/pork/pork-bean-and-sweet-potato-chilli