Chipotle Black Bean and Sweet Potato Stew
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Ingredients
- 800 g tinned black beans
- 500 g sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 garlic cloves
- 1 red pepper, diced
- 400 g tinned chopped tomatoes
- 2 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 200 ml vegetable stock
- 300 g long-grain white rice
Nutrition (per serving)
- Calories
- 664 kcal
- Protein
- 25.1 g
- Carbohydrate
- 121.6 g
- of which sugars
- 16.3 g
- Fat
- 2.8 g
- of which saturates
- 0.8 g
- Fibre
- 20.7 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pan and cook the onion, garlic cloves and red pepper for 6-7 minutes until softened.
- 2
Stir in the chipotle paste, ground cumin and smoked paprika and cook for 1 minute.
- 3
Add the sweet potatoes, tinned chopped tomatoes, black beans and vegetable stock and bring to a simmer.
- 4
Cover and cook for 30 minutes, stirring occasionally, until the sweet potato is tender.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 6
Serve the chilli over the rice.
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