Sweet potato & black bean chilli
I always cook a big pot of chilli as it can be turned into a few different meals through the week. I made this pan for a couple of friends the other night (how nice is it to have friends in the garden?!) we had it with brown basmati, sour cream, guacamole, a few homemade tortilla chips and a handful of cheddar or feta. As we were eating outside, I made up chilli bowls with a bit of everything in so it was easier to serve.
I definitely recommend taking a few minutes to make a quick guacamole as it works so well in the bowl - I did a speedy version without any chopped chilli: just mashed avocado, a little finely chopped red onion, garlic, lime and salt. The tortilla chips take 5 minutes in the oven, so very little work to make and worth the effort to add a crunchy texture.
If you have a some leftover for lunch, you could make a ‘chilli bowl’ wrap or a quesadilla would be delicious too (here’s one I made with black beans, but just use the chilli instead) with lots of melted cheese. If you want to go carb-less, serve with crumbled feta and a slaw.
Ingredients
Serves 4-6
1 onion, chopped
2 garlic cloves, grated
2 tsp smoked paprika
2 tsp cumin seeds
1 tsp dried oregano
¼ tsp cinnamon
1 tsp cayenne pepper
2 medium sweet potatoes (approx 500g), 1cm cubes
2 tins of tomatoes
1 tbsp tomato purée
1 tin black beans
1 tin cannellini beans
1 ½ tsp sea salt
1 lime, quartered
A few spoons of plain or coconut yoghurt (Coconut Collaborative is my fave)
Method
Heat ½ tbsp olive or rapeseed oil in a large pan and then fry the onions gently for 10 minutes.
Next add the garlic, stir well and cook for a minute or two.
Stir in all the dried spices and heat through for a minute to release their flavour and then add the sweet potatoes, tomatoes, tomato purée and all the beans.
Pour in ½ bean tin of water and mix well.
Cook for 30-40 minutes, until the sweet potato is fully softened. Put the lid on for the first 20 minutes and then remove.
Add a little extra water for the last 10 minutes if needed.
Stir in the salt and serve with a lime wedge plus any of the sides suggested above.