Sweet Potato and Bean Chilli

One of my favorite dishes is this vegetable chili, which is a staple in my household. It's simple to prepare, making it perfect for busy days. This recipe is not only flavorful but also nutritionally balanced, being rich in fiber while low in fat and salt.

Ingredients you will need for the chili:

• 3 medium sweet potatoes (chopped into cubes, keep skin on)

• 1 white onion (diced)

• 1 red pepper (chopped)

• 2 garlic cloves

• 1 tsp chili flakes (optional for spice)

• 2 tsp chipotle chili paste (optional for spice)

• 1 tbsp tomato puree

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 2 tsp ground cinnamon

• 1 tin cannellini beans (246g drained weight)

• 1 tin black beans (235g drained weight)

• 2 tins chopped tomatoes (400g tin)

What you might want to serve with the chili:

• Rice, with some soured cream or crème fraîche

• In a wholemeal wrap

• Ideal toppings for chili are mashed avocado (guacamole), sprinkle of coriander, and spring onions

• Or, you can just have it on its own!

• Choose whatever you like - just remember the nutrition information given for this recipe is only related to the chili recipe, not the additional extras.

Method

1. Preheat the oven to 180 degrees.

2. Chop the sweet potato (keep skin on) into cubes and place on an oven tray. Cover the sweet potato with some olive oil and around 2 teaspoons of cumin. Make sure the potatoes are spread over an even layer, then roast in the oven for 35-40 minutes.

3. Peel and dice the onion, and chop the red pepper into small cubes. Then heat some oil in a large frypan or a wok, and add the onion and pepper. Fry for around 4-5 minutes until softened.

4. Then add the garlic and fry for a further 1-2 minutes.

5. Add the chili flakes, chipotle chili paste, tomato puree, and mix well.

6. Add the spices: cumin, smoked paprika, and cinnamon and mix well.

7. Combine the tins of chopped tomatoes with the mixture.

8. Then add the drained tin of cannellini beans and black beans. Mix well and let the mixture simmer for 10-15 minutes.

9. After the 10-15 minutes, combine the roasted sweet potato with the pan and cook on low heat for around 1-2 minutes.

10. The chili is now ready to be served with whatever ingredients you decide to have with it. Enjoy!