Sweet Potato and Black Bean Chilli

I think chilli might be my most favourite dinner. I mean it tastes pretty amazing but I just love how versatile it is too - you can have it with rice and avocado, eat it in a wrap or with pitta bread, serve it with nachos, on a jacket potato or even with pasta. I make chilli a lot and so I love coming up with new flavour combinations to keep it different while still being the same, if that makes any sense. Sweet potato and black bean is my latest creation and it is so good! The sweet potato makes it a little sweeter than usual (of course), but the spices still give it that fiery chilli kick.

You will need (serves 3-4): 

1 large sweet potato

1 tin black beans (400g)

1 large carrot 

1/2 cup sweetcorn

1 onion

2 cloves garlic 

1 tin chopped tomatoes (400g)

1 1/2 cups vegetable stock (made with 1/2 stock cube)

3 tablespoons tomato puree

1 teaspoon dried chillies

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon herbs de Provence 

1 teaspoon oregano 

ground pepper to taste

Method: 

- Finely chop the onion and mince the garlic. Peel the sweet potato and carrot and chop into chunks. 

- In a large pot over a medium heat, fry the onion and garlic in a little water for 3-4 minutes until softened. 

- Add all the other ingredients to the pot (except the sweetcorn) and mix together. 

- Bring to the boil and then reduce to a simmer for 30-35 minutes. 

- Stir through the sweetcorn.

I served it with some fresh homemade guacamole, which is super easy to make and so much tastier than buying a supermarket one. I just mashed up one ripe avocado and then added a little lemon juice, ground pepper and chilli flakes - yum!

Download recipe