Background

A meatless chilli con carne would be a bit silly, but this Black bean and sweet potato chilli makes complete sense because it's based on a traditional, authentic chilli sin carne which 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!