Smoky Black Bean and Sweet Potato Chilli
Ingredients
- 600 g sweet potatoes, peeled and cubed
- 400 g tinned black beans, drained
- 400 g tinned chopped tomatoes
- 1 red onion, diced
- 3 garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp chipotle paste
- 250 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 355 kcal
- Protein
- 12.2 g
- Carbohydrate
- 49.2 g
- of which sugars
- 15 g
- Fat
- 8.2 g
- of which saturates
- 1.4 g
- Fibre
- 13.3 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large heavy-based pan. Fry the onion for 5 minutes, then add the garlic, smoked paprika, cumin and chipotle paste and cook for 1 minute.
- 2
Add the sweet potatoes, tomatoes and stock. Stir, cover and simmer for 20 minutes until the sweet potato is just tender.
- 3
Stir in the black beans and cook uncovered for 10 minutes until the sauce is thick and rich.
- 4
Season well and serve with rice, soured cream and fresh coriander if liked.
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