Sweet Potato and Black Bean Chilli

Sweet Potato and Black Bean Chilli

I find November to be the most manic time of year, even more so than December maybe? Either way, quick easy comforting meals are always on the menu. After a rushed day, a nice warm bowl of filling chilli does the trick. The leftovers are great as a lunchtime power-up meal (if you have any left that is!). This sweet potato and black bean chilli recipe is really something I threw together one evening. The ingredients are simple and I tend to have them in my cupboards most of the time.  For something so tasty it’s an absolute winner as the ingredients are cheap and it’s super easy to make!

Nutritionally, there’s a nice balance of benefits from each of the ingredients. I always aim to add as much nutrients as possible to each meal I make. You’ll get protein from the beans, and complex carbs, vitamin B6, vitamin C, magnesium, potassium in the sweet potato. If you buy the nutritional yeast fortified with B12 then you’re giving this meal an added boost of vitamins. B12 is more difficult to get in a western vegan diet, so this is a great way to add it into your meals.

INGREDIENTS

• 2 medium sweet potatoes
• 1 red onion
• 2 tsp coconut oil
• 1 red bell pepper
• 2 cloves garlic
• 1 tin black beans, drained and rinsed
• 1 tin chopped tomatoes
• 1 tsp chili powder (or more to taste)
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tablespoons nutritional yeast
• Sea salt and pepper to taste

METHOD

Preheat oven to 180 C. Wash the sweet potatoes and chop into cubes. Put 1tsp of coconut oil onto a baking tray and pop into the oven until the oil has melted. Once coconut oil has melted, add the sweet potato cubes and sprinkle over some smoked paprika. Mix together and pop back into the oven for 20 minutes.

While the sweet potatoes are roasting in the oven, make the chili. Chop the onion, garlic and peppers. Heat a large pot on a medium heat and add 1tsp coconut oil. Add onion and garlic and sauté for about 3 minutes. Turn down heat if necessary to avoid burning. Then add the chopped pepper. Cook for a further 5 minutes. Now add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, smoked paprika. Simmer on low-medium for 10-15 minutes. At this stage, if I have some greens in the fridge I prep these (wash and chop). I will add shredded kale 5 minutes before the end, or stir in some spinach leaves just before serving. Stir in a few tbsps of nutritional yeast.

Seasoning: Add a pinch of salt/pepper, or splash of tamari soy sauce to taste.
Top Tip: I find tomato based dishes can sometimes be a bit tart so I like to add a sprinkle of coconut sugar or dash of maple syrup to take off the edge.

Remove the sweet potato chunks from the oven and stir into the chilli mixture.

TO SERVE

This dish is tasty and filling enough to have all on its own due to the fibre and protein. Alternatively, if you’re monstrously hungry you can serve with quinoa, on a jacket whole sweet potato or bed of steamed green veggies. I top with some grated vegan cheese or a sprinkle of this lovely mixture… garlic powder, chopped nuts and nutritional yeast!

As a Sunday meal prep recipe this chilli works very well as you can heat it up for lunch each day, or freeze for a homemade ‘ready meal’. When I make a batch of this and it runs out I’m always pining for some more!

Enjoy this recipe and let me know how you get on 

Ruth x

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