Dinner · Tex-Mex

Black bean & sweet potato chilli

Name: Black bean & sweet potato chilli
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 500g Sweet potatoes; 2 tins Black beans, drained; 2 tins Chopped tomatoes; 1 Brown onion; 1 Pepper; 3 cloves Garlic, crushed; 2 tbsp Chipotle paste; 2 tsp Ground cumin; 1 tsp Smoked paprika; 1 tbsp Olive oil; 1 Lime; 20g Fresh coriander; 300g Basmati rice

Smoky, sweet and properly filling. Sweet potato and black beans, simmered thick.

Start to finish: 55 min
Hands-on: 25 min
In the fridge: 4 days
Freezes: Yes

VeganProperly hot

Ingredients

4 portions

500gSweet potatoes
2 tinsBlack beans, drained
2 tinsChopped tomatoes
1Brown onion
1Pepper
3 clovesGarlic, crushed
2 tbspChipotle paste
2 tspGround cumin
1 tspSmoked paprika
1 tbspOlive oil
1Lime
20gFresh coriander
300gBasmati rice

Plus salt, pepper and water.

Method

1
Chop the onion and pepper, and crush the garlic. Peel the sweet potato and cut it into 2cm chunks.
2
Soften the onion and pepper in the oil in a large pan for 8 minutes. Stir in the garlic, cumin, paprika and chipotle for a minute.
3
Add the sweet potato, tomatoes and beans with 300ml water. Simmer with the lid ajar for 30 minutes, stirring now and then, until the sweet potato is tender and the sauce is thick.
30 min, mostly hands-off
4
Season well and squeeze in the lime. Serve with rice and the chopped coriander, or cool and portion into tubs.

On the day

Reheat until piping hot all the way through, adding a splash of water if it has thickened. Cook the rice fresh on the night and scatter over the coriander.

Cook’s tip

Chipotle pastes vary a lot in heat. Start with 1 tbsp, taste after 10 minutes of simmering, then add more if you want it.