Mixed Bean & Sweet Potato Chilli Recipe

Ingredients

1 onion
700g sweet potatoes
2 garlic cloves
1 chilli
1 tsp dried oregano
2 tsp cumin seeds
1 tsp ground coriander
2 tsp smoked paprika
400g tin of chopped tomatoes
2 x 400g tins of mixed beans
Soured cream & tortilla chips, to serve

Prep: 15 mins | Cook: 40-45 mins

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Method

1. Peel and finely chop the onion. Peel and chop the sweet potatoes into 2cm-thick chunks. Peel and grate or crush the garlic. Finely chop the chilli, scraping out the white pith and seeds for less heat.

2. Warm a large pan on a medium heat. Add 2 tbsp oil, along with the garlic and chilli. Sizzle for 15 secs, then add the dried oregano, cumin seeds, ground coriander and smoked paprika. Cook and stir for 1 min.

3. Add the onion and sweet potatoes. Season with salt and pepper. Stir well to mix. Pop a lid on the pan and turn the heat down. Sweat the veg for 10 mins till they’re glossy. Stir every so often.

4. Tip in the tin of chopped tomatoes. Tip in 1 tin of mixed beans with their liquid. Drain the other tin and add the beans. Rinse the tomato tin with a little water and tip that in. Stir well to mix. Turn the heat up and bring to the boil, then turn it down to medium. Simmer, lid on, for 30 mins till the veg and beans are tender. Stir occasionally and if the pan seems too dry, add a splash of water.

5. Taste the chilli and add more salt and pepper or a pinch of sugar, if you think it needs it. Ladle it into warm bowls and top with soured cream. Serve with a handful of tortilla chips on the side.

6. Love Your Leftovers
Any leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Divide the chilli into portions, cool completely then seal and chill or freeze. Defrost thoroughly before reheating, and make sure it’s piping hot all the way through before serving.