Sweet Potato and Black Bean Chilli
Bryony's Kitchen
Bryony's Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 large onion, roughly chopped
  • 3 cloves garlic, finely chopped
  • 2 chillis (your choice of colour; scrape out the seeds if you prefer it less hot), finely chopped
  • 2 sticks celery, washed and roughly chopped
  • 2 large sweet potatoes (about 750g), peeled and chopped into chunks
  • 2 peppers (1 red; 1 yellow), deseeded and chopped
  • 1 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp cinnamon
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tbsp red pesto
  • 1 large glass red wine (about 250ml)
  • 400 g tins chopped tomatoes
  • 380 g cartons black beans, drained and rinsed
  • 500 ml vegetable stock
  • 1 bay leaf
  • 1 heaped tsp cocoa powder
  • 1. Heat about
  • 2. Add the sweet potato and cook for 10 minutes before adding the peppers. Cook for a further 10 minutes, then add the spices
  • 3. Stir through the pesto, then add the wine, tomatoes, beans, stock, bay leaf and cocoa. If your pan isn
  • 5. Turn off the heat and remove the bay leaf, then add the chopped coriander and season to taste. You can serve it however you like

Instructions

Comments

Log in or Register to write a comment.