Black Bean and Sweet Potato Chili

Name: Black Bean and Sweet Potato Chili
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 medium Sweet potatoes, peeled and diced; 2 cans Black beans, drained and rinsed; 1 can Chopped tomatoes; 300 ml Vegetable broth; 1 large Onion, finely chopped; 1 Red bell pepper, diced; 1 small can Sweetcorn, drained; 2 tbsp Extra-virgin olive oil; 2 tbsp Tomato paste; 1 Lime, juiced; 3 cloves Garlic, minced; 2 tsp Chili powder; 2 tsp Ground cumin; 1 tsp Salt; 1½ tsp Smoked paprika; small handful Fresh coriander, chopped; 1 tsp Unsweetened cocoa powder

A smoky, satisfying vegan chili loaded with black beans and sweet potato — 18 g of fibre per bowl and ready in about 40 minutes. Perfect for meal prep and cosy weeknight dinners.

426kcal⏱ 40′total15gProtein76gCarbs10gFat

Method

Heat the olive oil in a large pot over medium heat. Add the onion, red pepper and a pinch of salt, and cook for 5-6 minutes until softened.
Stir in the garlic, cumin, smoked paprika and chili powder, and cook for 1 minute until fragrant.
Add the tomato paste and cocoa powder and stir for 1 minute to toast the spices.
Add the diced sweet potato, chopped tomatoes and vegetable broth. Stir well and bring to a gentle simmer.
Cover and simmer for 15 minutes, stirring occasionally, until the sweet potato is almost tender.
Stir in the black beans and sweetcorn. Simmer uncovered for 8-10 minutes, until the sweet potato is soft and the chili has thickened.
Season to taste with salt and the lime juice.
Ladle into bowls and top with fresh coriander. Serve with rice or avocado if you like.

Make it yours

Adapt it to your macros.

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