DINNER SWEET POTATO AND BLACK BEAN CHILLI Make a double batch of this quick vegetarian chilli and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chilli.
Ingredients (serves 6)
Method
1 tbsp coconut oil
1. Heat oil over medium-high heat.
1 large sweet potato, peeled and diced
2. Add sweet potato and onion and cook for about 4 mins.
1 large red onion, diced
Add garlic, chilli powder, cumin, chipotle and salt and stir
4 cloves garlic, minced
constantly, for 30 seconds.
1 tsp chilli powder
3. Add water and bring to a simmer.
4 tsp ground cumin
4. Cover, reduce heat to maintain a gentle simmer.
½ tsp ground chipotle chilli
5. Cook until the sweet potato is tender, 10—12 mins.
¼ tsp salt
6. Add beans, tomatoes and lime juice; bring to a
350ml water
boil and then simmer until slightly reduced, about 5 mins.
2 x 400g black beans, rinsed
7. Remove from heat and stir in coriander.
1 x 400g diced tomatoes
8. Serve with cauli rice or quinoa with natural yoghurt on the side.
4 tsp lime juice generous handful chopped fresh coriander
