Now, the Spanish translation of chilli con carne is ‘peppers with meat’ so technically this recipe should be called ‘chilli sin carne’ or ‘chilli con sweet potatoes, pinto beans and Cajun spices.’  To be honest you can call it Jose Pablo Meguez the Third if you like. It’ll still be a spicy hearty stew of sweet potatoes, red peppers and smoky paprika, perfect for warming you up on extra chilli days (sorry).

Cooked brown rice (17%) (water, brown rice), tomato, water, carrot, pinto beans, red kidney beans, onion, sweet potato (5%), potato, red pepper (4%), sweetcorn, spinach, vegetable oil, red chilli (0.8%), cornflour, lemon juice, garlic, sea salt, cajun seasoning (spices, herbs, mustard seed, salt, sugar), smoked paprika (0.2%), green chilli puree, coriander, black pepper. Read this veg pots full nutritional information.