Sweet potato and black bean chilli

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. Method

Ingredients (serves 6)

1 tbsp coconut oil 1 large sweet potato, peeled and diced 1 large red onion, diced 4 cloves garlic, minced 1 tsp chilli powder 4 tsp ground cumin ½ tsp ground chipotle chilli ¼ tsp salt 350ml water 2 x 400g black beans, rinsed 1 x 400g diced tomatoes 4 tsp lime juice

generous handful chopped fresh coriander

1. Heat oil over medium-high heat. 2. Add sweet potato and onion and cook for about 4 mins. Add garlic, chilli powder, cumin, chipotle and salt and stir constantly, for 30 seconds. 3. Add water and bring to a simmer. 4. Cover, reduce heat to maintain a gentle simmer. 5. Cook until the sweet potato is tender, 10—12 mins. 6. Add beans, tomatoes and lime juice; bring to a boil and then simmer until slightly reduced, about 5 mins. 7. Remove from heat and stir in coriander. 8. Serve with cauli rice or quinoa with natural yoghurt on the side.

SNACKS

Snacks are important to fill the gaps between main meals. If the gaps extend beyond 4 hours we enter the ‘danger zone’. This is when we are increasingly likely to go ‘o piste’, lose the plot, fill up with petrol, a bag of crisps and a chocolate bar! Easy snacks on the run include a pinch of nuts and a piece of fruit or some oat cakes with a cube of cheese.