Black bean and sweet potato chilli
A meatlesschilliconcarnewould be a bit silly, but this Black bean and sweet potato chilli makes complete sense because it’s based on a traditional, authenticchillisincarnewhich Mexicans (and even some enlightened Texans!) have eaten for centuries. The amount of chilli powder you use is very much a matter of personal taste – I’d describe this recipe as medium-hot – so you can increase/decrease the quantity to suit yourself. This delicious, warming, hearty meal can be ready in just 30 minutes using a pressure cooker (as here) – if you don’t have one you’ll need to simmer for about an hour in a heavy-based casserole stirring frequently and adding more stock if it thickens too much. It’s also pretty low-cal because, without rice, it works out at about only about 150 kCal per portion!
Ingredients
Method
- Spray 10 squirts of oil into the cooker and put over a medium heat.
- Add the onions, soften by stirring for a couple of minutes, then mix in the spices, garlic, chilli & pepper and continue stirring for 2 more minutes.
- Pour in the stock, loosen any pieces stuck to the pan then add the black beans & sweet potatoes.
- Turn up the heat, put on the lid and bring up to pressure for 10 minutes. Remove from flame and allow the cooker to cool by itself.
- Remove the lid when depressurised. Add the tinned tomatoes and purée, stir well and cook over a medium heat for a further 5 minutes.
- Season to taste, then serve with rice and garnished with coriander.