Well I am back, finally , and I would like to introduce you to a whole new me, its been nearly two years since my last post and so much has happened in that time, I have a new career, my daughter moved to New Zealand, I have four gorgeous Grandchildren, I have been single for nearly four years and life is so good for the first time in my life. I am strong, empowered and most importantly extremely happy, I know it is a cliche but I have found myself and it feels good. Its been a wonderful adventure and 2020 is going to be a whole new chapter of adventures for me and one of the things that I have promised myself is to make more time to blog.
My posts will obviously come from a very different prospective, I do 10 hour shifts, I have a home to run, Children, Grandchildren, social life to all fit in, so these recipes will be quick, fast, simple and healthy. Since finding myself and discovering Arbonne I have been told many times that I now look younger, less stressed and extremely happy, so I hope to share some of this with you along with many delicious new recipes and the first one that I would like to share with you is this yummy Chunky Chilli….
1 tbsp olive oil or sunflower oil
2 medium sweet potatoes (peeled and chopped into even chunks)
1 yellow pepper
2 tsp mild chilli powder
400g canned kidney Beans (I used the ones in chilli sauce)
400g canned chopped tomatoes
Pinch of sea salt (or smoked sea salt if you have it)
Heat the oil in a large heavy based pan, add the sweet potatoes and yellow pepper and cook over a medium heat for about 5 minutes, depending on the size of your chunks, until the sweet potato begins to soften. Stir in the chilli powder to coat the vegetables and cook for 1 further minute.
Pour in the kidney beans and chopped tomatoes, then reduce the heat to low-medium. Simmer for 25 minutes until the sweet potato has completely softened, again this will depend on your chunk sizes.
Remove from the heat and season with the sea salt (smoked sea salt) to taste before serving.
Notes : I cooked enough for four, so doubled the quantities and it took a little longer to cook, I also did a mixture of sweet potato and swede, plus red and yellow peppers. I served mine with basmati rice and the boys had nachos, guacamole, sour cream and salsa with theirs, it was so easy, but really full of flavour, it was so good that it inspired me to start blogging again.