The Recipe Lab

Sweet Potato, Black Bean and Chickpea Chili

"Perfect for a warm and satisfying family meal. Pair with buttered, fluufy pitta for the ultimate meal".

Easy

6 servings

25 minutes

Ingredients:

600g sweet potato (peeled and diced)

1 large red pepper, diced)

800g of chopped tomatoes

800g of black beans (drained)

400g of chickpeas (drained)

250 ml water

1 large onion, chopped

4 garlic cloves, crushed

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground cinnamon

2 tbsp chili powder (to taste)

1 tbsp cider vinegar

2 limes

2 tsp cocoa powder

1 tsp caster sugar

Salt and pepper

1 bunch fresh coriander

Method:

1. Heat olive oil in a large saucepan. Fry together onion, garlic, ground coriander, ground cumin, chili powder and cinnamon until onion is soft.

2. Add diced sweet potato, red pepper, canned tomatoes and water.

3. Bring to boil. Then cooked covered under medium heat for 10 mins.

4. Add black beans, chickpeas, and cider vinegar. Cook uncovered under medium heat for 20mins until vegetables are cooked and liquid has thickened.

5. Add cocoa powder, sugar, lime juice and season to taste.

6. Add chopped fresh coriander just before serving.