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Sweet Potato, Black Bean and Chickpea Chilli

The Flexitarian

Sweet potato black bean chickpea chili

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

Ingredients

600g sweet potato (peeled and cut in 1.5cm dice) [1lb 5oz]
1 large red pepper (cut in 2cm dice)
2 x 400g cans chopped tomatoes [2 x 14oz]
2 x 400g cans black beans (rinsed and drained) [2 x 14oz]
400g can chickpeas (drained) [14oz]
250ml water [UK 8fl oz / US 1 cup]
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 caster sugar
3 tbsp olive oil
Salt & pepper
1 bunch fresh coriander to serve

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 20mins until vegetables are cooked and liquid has thickened.
Add cocoa powder, sugar, lime juice and season to taste.
Add chopped fresh coriander just before serving.

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