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Sweet Potato, Black Bean, and Chickpea Chili

The Flexitarian

Sweet Potato, Black Bean and Chickpea Chilli

Perfect for those ‘crowd around the dinner table and dig in’ family meals.

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Ingredients

1 lb 5oz sweet potatoes (peeled and cut in 1/2 inch dice)
1 large red pepper (cut in 1 in dice)
2 x 14oz cans chopped tomatoes
2 x 140z cans black beans (rinsed and drained)
14oz can chickpeas (drained)
1 cup water
1 large onion (finely chopped)
4 garlic cloves (crushed)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1 to 2 tbsp chili powder (according to taste)
1 tbsp cider vinegar
2 limes
2 tsp cocoa powder
1 tsp fine sugar
3 tbsp olive oil
Salt & pepper
1 bunch fresh coriander to serve

Perfect for those ‘crowd around the dinner table and dig in’ family meals.

Method

Heat olive oil in a large saucepan. Fry together onion, garlic, ground coriander, ground cumin, chili powder and cinnamon until onion is soft.
Add diced sweet potato, red pepper, canned tomatoes, and water.
Bring to boil. Then cooked covered under medium heat for 10 mins.
Add black beans, chickpeas, and cider vinegar. Cook uncovered under medium heat for 20 mins until vegetables are cooked and liquid has thickened.
Add cocoa powder, sugar, lime juice and season to taste.
Add chopped fresh cilantro just before serving.

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