Sweet Potato and Mixed Bean Chilli
15 mins prep
50 mins cook
- 600g sweet potato, peeled and cut into cubes
- 1 can (400g) kidney beans, drained and rinsed
- 1 can (400g) black beans, drained and rinsed
- 2 cans chopped tomatoes
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp hot chilli powder
- 1 red chilli, diced
- 1 white onion, diced
- Juice of 1 lime
- 1 tbsp tomato puree
- 1 tbsp cacao powder
- brown rice
- sliced avocado/ guacamole
- fresh coriander
Step by Step Instructions
Finely dice the onion and chilli and put these in a large saucepan. Turn the heat up to a high and cook until the onion is translucent, approximately 5 minutes.
Add in the smoked paprika, cumin and hot chilli powder to the pan. Stir to combine.
Meanwhile, peel and cut the sweet potatoes into cubes and add into the saucepan (if the ingredients start to stick to the bottom of the pan, add in a tsp of water at a time to prevent this from happening).
Drain and rinse the cans of kidney and black beans and add these into the pan.
Open the cans of chopped tomatoes and add them in with the juice of a lime and approximately 200ml of water.
Bring to the boil and simmer for 30 minutes.
Add the cacao powder and tomato puree into the chilli. If more water is required, add a little until the sweet potato is just covered.
Let simmer for a further 15 minutes to let the flavours develop.
Serve on its own, or over your choice of grains and top with some fresh coriander/guacamole.
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