Sweet Potato & Black Bean Chilli

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Sweet potato(2)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Canned tomatoes(800 g)
• Black Beans(800 g)
• Corn(200 g)
• Vegetable Broth(400 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional
• Lime(1)optional

Method

1. 1

   Dice the {Onion}, {Bell pepper}, and {Sweet potato}. Finely chop the {Garlic}. Drain and rinse the {Black Beans}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Bell pepper}, and {Sweet potato} with the {Salt} and {Black pepper}. Cook until the onion softens and the edges of the sweet potato start to turn glossy.

   ~8 min

3. 3

   Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Chili flakes}. Cook for 1 minute until fragrant and the tomato paste darkens slightly.

   ~2 min

4. 4

   Add the {Canned tomatoes}, {Vegetable Stock}, {Black Beans}, and {Corn}. Bring to a gentle bubble, then reduce the heat and simmer until the {Sweet potato} is tender and the chilli is thick and hearty.

   ~18 min

5. 5

   Taste and adjust seasoning if needed. Ladle into bowls and finish with the {Fresh cilantro} and a squeeze of {Lime}.

   ~0 min