Black Bean Sweet Potato Chilli

Black Bean Sweet Potato Chilli

30 minutes
Easy
6

Black beans boast a number of nutritional benefits, including helping to stabilise blood sugar levels. Like all legumes, they are particularly rich in dietary fibre and complex carbohydrates. Sweet potatoes are a brilliant source of beta-carotene which is important for healthy eyesight and bone development. The sweet potato brings richness and a sweet-spicy flavour to this dish, which is likely to satisfy even the greatest meat lovers.

  1. Bake sweet potatoes at 175C degrees until slightly firm, but not soft. When cool, peel and dice into 3/4 inch cubes. Set aside.
  2. Heat oil in soup pot or Dutch oven. Add garlic and onion and sauté over medium heat until golden brown.
  3. Chop chillies and add, along with remaining ingredients, except for coriander, and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
  4. Add diced sweet potatoes and continue to simmer until vegetables are tender, 10-15 minutes. Add salt to taste. Taste improves if allowed to stand for 1-2 hours before serving.
  5. Reheat and serve with chopped coriander for garnish.
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30 minutes
Easy
6

Ingredients

  • 2 medium-large sweet potatoes
  • 400g chopped tomatoes
  • 2 tbsp. olive oil
  • 1-2 small fresh hot chillies
  • 125g chopped onion
  • 2 tsp. ground cumin
  • 2-3 garlic cloves
  • ½ tsp. dried oregano
  • 1 medium red bell pepper
  • Diced salt to taste
  • 2 x 425g cans black beans, drained and rinsed
  • Fresh coriander for garnish (optional)
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