Although I am not a vegetarian and I love my Chocolate Chilli, it is always nice to try a new recipe and this hearty vegetarian chilli is really delicious , easy to make and is an ideal lunch or supper dish.
We like serving our chilli with a helping of fluffy basmati rice, sliced avocado and a bowl of homemade yoghurt. Alternatively, serve with quinoa and sour cream.
1 large sweet potato, cut into small pieces
1 can/carton black beans (approximately 450g)
1 can chopped tomatoes (approximately 400g)
½ onion, chopped
2 cloves garlic, chopped
2 teaspoons chilli
1 ½ teaspoon cumin
½ teaspoon cinnamon
Oil for cooking
Salt and pepper
3 teaspoons lime juice
Heat the oil in a large pan over a medium-high heat.
Add the sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 to 5 minutes.
Add garlic, chilli powder, cumin, cinnamon and cook, stirring constantly for 30 seconds.
Add chopped tomatoes, black beans and bring to a simmer.
Cover, reduce heat and simmer until the sweet potato is tender, about 20 minutes.
Add the lime juice, season to taste and remove from the heat.
As I had quite a few sweet potatoes in my vegetable drawer, I doubled up this recipe and it has made plenty to pop in the freezer for another day.
Recipe adapted from FoodbyCamilla.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.