Smoky Sweet Potato & Black Bean Chili
Print Pin Rate Add to CollectionServings: 4 servings
Calories: 234kcal
Ingredients
Roasted Sweet Potato
- 400 g diced sweet potatoes
- 2 tablespoons smoked paprika
- 1 tablespoon cinnamon
- 1 tablespoon cumin
- 1 kcal spray
Black Bean Chili
- 2 x 240g tins black beans (avoid using a cheap brand as they will fall apart)
- 2 x 400g tins chopped tomatoes
- 1 finely chopped onion
- 2 cloves grated garlic
- 1 finely chopped chili
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 200 mls veg stock
Instructions
- To make the roasted sweet potatoes, add the diced sweet potatoes to a large mixing bowl.
- Add the spices (cinnamon, smoky paprika and cumin) and season with salt and pepper.
- Spray well with 1kcal spray and mix well to coat the sweet potatoes.
- Add to a roasting tray and spread evenly.
- Roast at 250 degrees Celsius for 30 minutes turning halfway through.
- Meanwhile to make the black bean chili, heat a wok on a medium heat and spray with 1 kcal spray.
- Add the onion, garlic and chili and cook for 2 minutes to soften the onion.
- Add the cumin, smoky paprika and oregano and cook for another 2-3 minutes to release flavour from the spices.
- Add the tins of tomatoes and the vegetable stock.
- Bring to the boil, reduce heat and simmer for 20 minutes to allow the chili to thicken (while the sweet potatoes are still roasting).
- Taste and season with salt and pepper as required.
- Add the tins of black beans (drained and rinsed) and roasted sweet potatoes, and mix well.
- Cook for a few more minutes before serving.
- Garnish with coriander (optional).
Nutrition
Calories: 234kcal | Carbohydrates: 40g | Protein: 10g | Fat: 2g
