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Black Bean and Sweet Potato Chilli

A smoky, filling veggie chilli with rice and lime.

Ingredients

• 1 tbsp vegetable oil
• 1 onion
• 1 red pepper
• 2 garlic cloves
• 600 g sweet potatoes
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chilli powder
• 400 g tinned chopped tomatoes
• 1 tbsp tomato purée
• 800 g tinned black beans
• 300 ml water
• 300 g basmati rice
• 1 lime

Method

1. Chop the onion and pepper and crush the garlic. Peel the sweet potatoes and cut them into small chunks. Drain and rinse the black beans.
2. Heat the oil in a large pan over a medium heat. Add the onion and pepper and cook for 6 minutes until soft.
3. Add the garlic, cumin, paprika and chilli powder and cook for 1 minute, stirring.
4. Add the sweet potato, tomatoes, tomato purée and water. Bring to the boil, then simmer for 20 minutes until the sweet potato is nearly tender.
5. Stir in the black beans and cook for 10 minutes more, until the sweet potato is soft and the chilli is thick.
6. Meanwhile, cook the rice following the packet instructions.
7. Squeeze in the juice of the lime, then taste and season with salt and pepper. Serve over the rice.