Sweet Potato and Mixed Bean Chilli
Serves
4
Good for:
Lunch,
Dinner
Time:
15 mins prep
50 mins cook
Ingredients
- 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
Optional
To serve:
- brown rice
- sliced avocado/ guacamole
- fresh coriander
Step by Step Instructions
Step 1
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.
Step 2
Add in the smoked paprika, cumin and hot chilli powder to the pan. Stir to combine.
Step 3
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).
Step 4
Drain and rinse the cans of kidney and black beans and add these into the pan.
Step 5
Open the cans of chopped tomatoes and add them in with the juice of a lime and approximately 200ml of water.
Step 6
Bring to the boil and simmer for 30 minutes.
Step 7
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.
Step 8
Let simmer for a further 15 minutes to let the flavours develop.
Step 9
Serve on its own, or over your choice of grains and top with some fresh coriander/guacamole.
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