The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cajun-style Pork Chilli with Sweet Potato Wedges & Yoghurt
An easy, oven-baked pork chilli for nights when you don't have time. Free-range British pork mince stews away in a tomato chilli, spiced with cayenne pepper, cumin and coriander seeds. Roasted sweet potato wedges on the side to make it filling. Cooling yoghurt on the side to balance this fiery chilli.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 romano pepper
- 80g greek style yoghurt (Milk)
- 160g baby spinach
- 1 handful of fresh coriander
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 400g passata (tomatoes, salt, citric acid)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 500g free-range pork mince
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 onion
- 2 sweet potato
Nutritional Information
Calories: 703
Protein: 39g
Carbs: 69g
Fat: 29g
Cajun-style Pork Chilli with Sweet Potato Wedges & Yoghurt
An easy, oven-baked pork chilli for nights when you don't have time. Free-range British pork mince stews away in a tomato chilli, spiced with cayenne pepper, cumin and coriander seeds. Roasted sweet potato wedges on the side to make it filling. Cooling yoghurt on the side to balance this fiery chilli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large ovenproof saucepan, a measuring jug, a sieve & a peeler
Get started
- Cut the sweet potatoes into wedges (peel optional)
- Place onto the lined baking tray and toss with 2 tsp oil, salt and pepper
- Bake for 25-30 mins, until soft and golden
Prep & sizzle
- Thinly slice the onion and peppers. Drain and rinse the beans
- Heat the large ovenproof saucepan with 1 tbsp oil on medium-high heat. Once hot, add the onion, pepper and pork. Cook for 7 mins, breaking up the pork with a wooden spoon. Season with salt and pepper
Build the chilli
- Add the garlic paste and Cajun spice to the pork. Cook for 1 min, then add the beans, passata, vinegar, stock powder and 200ml water
- Bring to a boil, then cover with a lid and transfer to the oven. Bake for 12-15 mins, until thickened
Last bits
- Roughly chop the coriander. Rinse the spinach
- When ready, remove from the oven and stir in the spinach and half the coriander, until wilted. Season with salt and pepper to taste
Plate up
- Serve the pork chilli into bowls, with the sweet potato wedges on the side. Dollop over the yoghurt. Garnish with the remaining coriander to finish
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