Cajun-style Pork Chilli with Sweet Potato Wedges & Yoghurt

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sulphites, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	703Kcal
	435kJ	2942kJ
Fat	4.3g	29g
of which saturates	1.3g	9.0g
Carbohydrates	10g	69g
of which sugars	3.3g	22g
Protein	5.8g	39g
Salt	0.23g	1.6g
Fibre	2.3g	15g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat Family classics

Cajun-style Pork Chilli with Sweet Potato Wedges & Yoghurt

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Pork

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.

Cooking Instructions

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.

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