My sweet potato chilli is the perfect healthy comfort food as the weather gets a little colder. It’s plant based, filling and nutritious - plus it’s really easy to batch cook and freezes well so that you can make a few meals at once.
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Ingredients
Olive oil, 1 tbsp
Sweet potato, peeled + diced, 300g
Brown Onion, 1/2 diced
Garlic, minced, 2 cloves
Celery, diced, 1 stick
Ground Cumin, 1 tsp
Smoked Paprika 1 tsp
Balsamic Vinegar, 1 tbsp
Black beans, 200g (canned)
Tomato puree, 2 tsp
Tomato Passata, 400g
Cocoa powder, 1/2 tsp
Red Chilli, diced, 1/2
Fresh Coriander, Chopped, 5g
Lime juice, 1/2 lime
Salt + Pepper, pinch of each
Directions
Heat the oil in a large non-stick pan, and start by sweating down the onions, celery, chilli and garlic.
Add the paprika and cumin, followed by the sweet potato. The smaller you dice your sweet potato, the quicker it will cook.
Stir fry altogether and then add 1 tsp balsamic vinegar.
Add the tomato puree and the black beans and stir altogether.
Add the passata, stir well and reduce the heat. Place the lid on top and leave to simmer for 15 minutes.
Remove the lid, stir well, and add the cocoa powder. Simmer for 5 more minutes.
Season with salt and pepper. Check that the sweet potato is soft - if not, leave to simmer for 5 minutes longer.
Chop the coriander leaves, and stir through the chilli once it is removed from the heat. Add the lime juice.
Taste and serve.
Recipe Note
Substitute sweet potato with butternut squash, if you aren't a fan!
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