Sweet potato and black bean chilli

serves 4
1 hour 15 minutes

Ingredients

  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 carrot, chopped
  • 4 garlic cloves, minced
  • 2 tsp sea salt
  • large sweet potato, 1-2, peeled and cut into cubes
  • 1 lime, zested and juiced
  • 800g of tinned chopped tomatoes
  • black beans, 3 tins, drained
  • 1 jalapeño, deseeded and chopped
  • 1 tbsp of ground cumin
  • 1 tbsp of chilli powder
  • 1 tsp cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp mexican oregano
  • 1 tsp brown sugar, or more to taste
  • 1 handful of coriander leaves, chopped, washed and dried
  • 2 tbsp of coconut oil, or olive oil

Method

1
Warm the oil in a large pan over medium heat and add the onion, red pepper, green pepper, carrots, garlic, and salt. Sauté until soft, for about 4 minutes
2
Add the sweet potato and lime zest, and cook 10-15 minutes more, continuing to stir occasionally
3
Add the jalapeño, cumin, chilli powder, cinnamon, cocoa and oregano, stir and cook for a minute or two
4
Add the tomatoes, black beans, lime juice and sugar. Bring to a simmer, cover, and cook for 20-40 minutes, until the sweet potatoes are very soft