The pork and paprika give this chilli con carne a rich smoky flavour, paired with moreish baked sweet potato wedges and sliced avocado.

Serves: 2 | Cook Time: 30 mins | Calories: 595 | Type: Gluten-Free


  • 2 x 150g organic pork mince
  • 200g passata
  • 300g sweet potato
  • 1 red onion
  • 2 garlic cloves
  • 1 tsp chilli flakes
  • 2 tsp smoked paprika
  • 1 avocado
  • 1 lime
  • Handful of coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6.
  2. Finely chop or crush the garlic. Finely slice the red onion.
  3. Heat a medium-sized pan with 1 tsp oil on a medium heat. Fry the garlic and onion for 5 mins until softened, then add the pork mince for 10 mins until golden, breaking the mince up in the pan with a spatula.
  4. Meanwhile, slice the sweet potato into small wedges. Toss the wedges with 1/2 tbsp oil, half of the paprika and a pinch of sea salt. Spread out onto a baking tray and place in the oven for 20 mins, turning halfway through.
  5. Add the chilli flakes, the remaining paprika and passata to the pork mince and cook for a further 10 mins until the sauce has thickened.
  6. Peel and de-stone the avocado, thinly slice. Roughly chop the coriander.
  7. Spoon the pork chilli onto two warm plates, sprinkle over the coriander and serve alongside the sweet potato wedges and sliced avocado. Drizzle over the lime juice.