Sweet potato chilli

I’m enjoying back weekend away for new year and although it’s not a familiar kitchen it’s lovely to spend some time cooking healthy, happy food. 

After a day walking a hearty and warming chilli is fab. Start by peeling a large sweet potato. Then chop into slices and quarter leaving you with large chunks of sweet potato. Start by warming some olive oil in a large pan and then saute the sweet potato. Add chopped garlic and red chilli. 

After approximately 10 – 15 minutes. Add kidney beans, borlotti beans and canned chopped tomatoes. Stir through thoroughly, switch the heat down and simmer for a further 20 – 30 minutes. 

Whilst the chilli cooks it’s time to get the rice on. I’m cooking with long grain and wild rice as I love adding extra textures and different amino structures. Wild rice isn’t a rice at all, it’s a grass and surprisingly high in protein. 

The chilli and rice should finish cooking at about the same time so drain off, dish up and enjoy tucking into a well earned, post walk meal. Vegan and gluten free just being one added bonus! 

Wilson’s Arms – Torver, Lake District – a hidden coeliac gem

Enjoying a weekend away can be affected as a coeliac when you have to plan every meal in advance. 

Whilst away on a walking weekend with friends I was delighted to find a lovely pub with gluten free options. 

Wilson’s Arm’s at Torver near Coniston actually has a number of gluten free, veggie and vegan options including platters, sandwiches and salads on the lunch menu. 

I actually opted for a classic and after a hard morning walking I had a jacket potato and beans. It’s comforting to eat safely and happily and this pub and it’s adjoining deli is a treat.