2 x 350g jars chilli con carne sauce (recommende D L Jardines Texas Orig Chilli mix)
650g sweet potatoes, peeled and chopped into 1cm cubes
grated mature cheddar
1 small can kidney beans
olive oil for frying
1 bunch fresh coriander, stems finely chopped, leaves separate
Fry onion and most of the chillies in olive oil for five minutes over medium heat until softened.
Stir in lentils, ground coriander and coriander stems, cook for another minute. Heat over to 170 degrees (fan) or 190 degrees (non-fan)
Add kidney beans, two jars of sauce, and one jar worth of water. Season to taste and simmer on med-low heat for 15 minutes. Mix in the coriander leaves a few minutes before the end, separating a few for garnish
At the same time boil the sweet potatoes for 10-12 minutes until cooked through. Drain, mash with little butter and milk, season to taste.
Spoon the chilli mix into an oven-proof dish, cover with the potato and cover this with cheese. Bake for 40 minutes until the cheese has melted and bubbling.
Serve with left over coriander leaves and chillies on the side