Sweet Potato and Bean Chilli

This veggie chilli is one of my favourite, and a regular meal at my house. Super easy to make, so I usually plan to have this on days where I know I am going to be busy. This recipe is full of flavour and nutritionally-balanced, which is high in fibre and low in fat and salt.

Ingredients you will need for the chilli:

• 3 medium sweet potato (chop into cubes, keep skin on)

• 1 white onion (diced)

• 1 red pepper (chopped)

• 2 garlic cloves

• 1 tsp chilli flakes (optional for spice)

• 2 tsp chipotle chilli 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 chilli:

• Rice, with some soured cream or creme fraiche

• In a wholemeal wrap

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

• Or, you can just have on it's own!

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

Method

1. Pre-heat 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 fry pan or a wok, and add the onion and pepper. Fry for around 4-5 minutes until softened.

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

5. Add the chilli flakes, chipotle chilli 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 to 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 to the pan, and cook on low heat for around 1-2 minutes.

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