Smoky Black Bean & Sweet Potato Chilli

⏱ 50 min · Serves 4

A deep, smoky one-pot chilli where sweet potato melts into the sauce and black beans do the heavy lifting. Chipotle and a spoonful of cocoa give it that slow-cooked richness in under an hour.

Per serving: 375 kcal · 16.0g protein · 52.0g carbs · 9.5g fat

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red pepper, diced
• 3 garlic cloves, finely chopped
• 1 medium sweet potato (about 400g), peeled and cut into 1.5cm cubes
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1-2 tsp chipotle paste (or 1/2 tsp chilli flakes)
• 1 tbsp tomato puree
• 1 tsp unsweetened cocoa powder
• 400g tin chopped tomatoes
• 2 x 400g tins black beans, drained and rinsed
• 300ml vegetable stock
• 1 tsp fine salt, plus more to taste
• Juice of 1/2 lime
• Small handful coriander, chopped
• To serve: rice or tortillas, sliced avocado, vegan yoghurt, pickled jalapenos

Method

1. Heat the oil in a large deep pan over medium heat. Add the onion and red pepper with a pinch of salt and cook for 8 minutes until softened and starting to colour.
2. Stir in the garlic, cumin, smoked paprika and oregano and cook for 1 minute until fragrant.
3. Add the sweet potato, chipotle paste, tomato puree and cocoa powder. Stir for 2 minutes to coat everything.
4. Tip in the chopped tomatoes, black beans, stock and 1 tsp salt. Bring to a simmer.
5. Cover loosely and simmer for 25-30 minutes, stirring now and then, until the sweet potato is tender and the sauce has thickened. Add a splash of water if it gets too dry.
6. Mash a few spoonfuls of the beans against the side of the pan to thicken further. Stir in the lime juice and most of the coriander, then taste and adjust salt and heat.
7. Serve over rice or scooped into tortillas, topped with avocado, vegan yoghurt, jalapenos and the rest of the coriander.