Sometimes I get such a craving for chilli. It’s literally up there with one of my all time favourite meals. I do like to mix it up with what I have it with, so I could end up having it with brown rice, baked potato, chips, sweet potato but there is always, a salad always! Here’s a recipe that I sort of put together myself, obviously with a cheeky nod to Mexico.

Serves  4 






1 tin of kidney beans in chilli

1 tin of chopped tomato

1 large sweet potato (sliced in to 1 cm circles)

1 brown onion (finely diced)

1 tablespoon of coconut oil

1 or 2 avocados ( sliced)

1 lime (cut into wedges of 4)

400 gram lean minced beef

1 red chilli peppers (sliced)

1 tsp chilli powder

1 tsp smoked paprika

1 tsp cayenne pepper

Salt and pepper to taste

Makings of a garden salad (cucumber, lettuce, tomato, scallions)

1 tsp TheCaribbeandub’s hot sauce optional (will be available to buy soon)


In a preheated oven add the sliced sweet potato with 1/2 tbsp of coconut oil, salt, pepper and roast  at 180 c  for 25 mins. Make sure to turn half way through.

In a pan melt the remaining coconut oil, add the spices and gentle fry for a 2/3 minutes.

Add the diced onion and cook for a further  1 minute.

Add the beef and cook until brown.

Stir in the chopped tomato and  kidney beans. Now would be the time to add the Hot sauce if you dare.

Let this simmer for 15 mins or until the sauce has thickened.

Prepare the salad adding the diced avocado, lime and  chilli to the mix,

Plate up and enjoy.

Thanks for reading xxx