Black Bean & Sweet Potato Chilli

Ingredients

• 2 x 400g tins black beans, drained
• 1 large sweet potato, peeled and cubed
• 1 x 400g tin chopped tomatoes
• 1 red pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chilli powder
• ½ tsp cinnamon
• 400ml vegetable stock
• 1 tbsp olive oil
• Juice of 1 lime
• Fresh coriander, sour cream and avocado, to serve

Method

1. Heat oil in a large pot. Sauté onion and pepper for 5 minutes. Add garlic and spices, cook 1 minute.
2. Add sweet potato and stir to coat in spices.
3. Add tomatoes, black beans and stock. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes until sweet potato is tender.
5. Stir in lime juice. Serve with coriander, avocado and a dollop of sour cream (or coconut yogurt to keep it vegan).

Tips

Chilli always tastes better the next day. Freeze portions in bags — makes an effortless weeknight dinner.