After jumping onto the sea yesterday on a very cold, wet and windy day in the south east of Ireland, yea yea, they call it the sunny south east, God knows why….. I was freezing and needed something to warm me right down to the soles of my feet, on the inside that is… so I whipped up a bowl of this Black Bean & Sweet Potato Chili, now I don’t like it too hot, as I am not a lover of all things spicy, but feel free to ramp up the heat if you wish.
Thats me in the black….
What You Need
- extra-virgin olive oil
- sweet potato, washed and diced
- large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- Small bunch of fresh coriander
- 1 Tin Black Beans, drained
- 4 Tomatoes, Skinned & Chopped
- Juice of 1 lime
Let’s Get Cooking:
Heat oil in a heavy based pot over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, all the other spices and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in the chopped coriander
Note: I give the sweet potatoes a good scrubbing and so I don’t have to peel them. Quite like sweet potato skins.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Let me know how you get on.. Happy Cooking
rossbkitchen.com 