Sweet Potato And Black Bean Chilli
Sweet potato and black bean chilli – an easy, comforting vegan meal for the colder months.
By Jon Doe
This sweet potato and black bean chilli is hearty, warming and filling. It is spiced but not overly spicy, so is suitable for all the family, and you can always reduce (or increase!) the amount of chipotle paste to suit.
Ingredients Olive oil Large brown onion, peeled and diced Cloves garlic, peeled and crushed Ground coriander Ground cumin
Let's make this Sweet Potato And Black Bean Chilli.
Heat the olive oil in a large pan and add the onion; cook gently for about 10 minutes until soft.
Peel the sweet potatoes and cut into approx 1 inch dice. Add them to the pan along with the tomatoes, chipotle paste, soy sauce, sugar, water and some salt and pepper.
Bring up to a simmer and cook for about 20 minutes until the sweet potatoes are soft. Add the black beans and simmer for 5 more minutes until heated through.
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