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!

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Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 6 people

Cuisine: Tex-Mex

Calories: 1234

Ingredients Method

Ingredients

10 g Oil spray 10 kCal
100 g Onions 35 kCal
1 Tbsp Chili Powder 17 kCal
15 g Garlic 22 kCal
1 tsp Oregano 3 kCal
2 tsp Cumin Powder 15 kCal
1 chopped green fresh Chili 4 kCal
100 g chopped Red Pepper 32 kCal
300 ml Vegetable Stock 12 kCal
50 g Black beans 171 kCal
400 g Sweet potato in 4cm cubes 348 kCal
2 x400g tins Tomatoes 192 kCal
50 g Tomato purée 49 kCal
Seasoning

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.