Black Bean Chipotle Chili with Roasted Sweet Potato
Ingredients
- 1/2 tsp cumin seeds
- 2 tsp smoked paprika
- pinch of hot chili powder
- 2-3 tsp chipotle paste
- 1 tbsp sundried tomato paste/puree
- 150ml water
- 1 cinnamon stick
- ingredients for roasted sweet potato:
- 4 medium sweet potatoes
- 2 tbsp vegetable oil
- salt and pepper
- for topping:
- vegan sour cream
- chili flakes
- fresh coriander
- 1 large red onion
- 1 red pepper
- 4 garlic cloves
Preparation
Preheat oven to 200c/400f
Finely chop the onion and red pepper and crush the garlic
Heat some oil in a medium sized pot on medium heat
Place the onion and pepper in and leave to fry for a few minutes before adding the garlic
Let cook for another couple of minutes and then add cumin seeds, smoked paprika, chili powder, chipotle pasta and tomato puree
Give a good stir so everything is well coated
Next add the drained black beans, chopped tomatoes, water and cinnamon stick
Bring to a gentle simmer and leave for about 25-30 minutes
Peel the sweet potatoes and cut into 1/2 inch cubes
Place on a baking sheet and toss in oil, salt and pepper
Pop in the oven for 20 minutes
The chili should be thickening and turning a deep red color
Taste and season with salt and pepper
The sweet potato is ready when its soft and starting to caramelize/brown on the edges
Serve the chili with the roasted sweet potato and top with some vegan sour cream, fresh coriander and extra chili!
Will keep in the fridge in an airtight container for 3-4 days
