Sweet Potato & Black bean Chilli
Sweet potato & black bean chilli is one of my favourite vegan dishes For more recipes
Serve in a bowl with a side decoration of half a sliced avocado
Top with a tsp of coconut cream and chopped coriander
1 large red onion sliced finely
2 sweet potatoes peeled and cut into chunks
1 15oz jar of tomatoes
1 15 oz jar of black beans
2-3 cloves of crushed garlic
Organic vegetable stock cube or powder
2 tsp cumin
Cayenne pepper to your liking –I put a teaspoon as I like it spicy
Juice of a lime
Dried mixed herbs — to your liking 1-2 tbsp should be enough
seasoning –black pepper and a pinch of pink Himalayan salt
Coconut oil for sweating the onion and garlic
Heat the coconut oil in a stainless steel saucepan.
Add the onion and garlic and soften
Stir in the cumin and cayenne
Followed by the chunks of sweet potato — and stir for a few minutes
Add the jars of tomatoes and beans
Cook gently for 10 mins stirring frequently
You might need more liquid –and this can be added with the organic vegetable stock cube or powder.
Season with the herbs, Himalayan salt and black pepper
Do not over cook as the sweet potatoes can break up if over cooked .
Serve in a bowl with a side decoration of half a sliced avocado .
Top with a tsp of coconut cream and chopped coriander
Alternatively, with organic basmati rice, quinoa or buckwheat
