Smoky Sweet Potato & Black Bean Chilli
A glossy, mahogany-dark chilli with tender sweet potato, a slow chipotle warmth and a bright hit of lime cutting through the smoke.
Ingredients
Serves 6- 800 gsweet potatoes, peeled and diced
- 2 tbspolive oil
- 2onions, diced
- 1red pepper, diced
- 4garlic cloves, finely grated
- 2 tspground cumin
- 1 tspcoriander seeds, crushed
- 2 tspsmoked paprika
- 2 tbspchipotle paste
- 2 tbsptomato purée
- 660 mlpale ale
- 2 x 400 gtins chopped tomatoes
- 350 mlhot vegetable stock
- 50 gpickled jalapeños, chopped
- 1 tspsoft brown sugar
- 480 gdrained black beans (from two 400 g tins), rinsed
- 25 gdark chocolate, finely chopped
- 30 mllime juice
- 15 gcoriander, roughly chopped
- Fine salt, to taste
- 12small vegan-labelled tortillas, optional (optional)
- 150 gplant-based soured cream, optional (optional)
- Black pepper, to taste
Method
- Heat 1 tbsp olive oil in a large casserole over medium-high heat. Brown half the sweet potato for 5–6 minutes, turning, then lift out. Repeat with another ½ tbsp oil and the remaining sweet potato. The browned edges give the chilli a deeper flavour.
- Lower the heat to medium. Add the remaining ½ tbsp oil, the onions and red pepper with a pinch of salt and cook for 8 minutes. Add the garlic, cumin, coriander seeds, smoked paprika, chipotle paste and tomato purée for 1 minute.
- Pour in the pale ale and boil for 2 minutes, scraping up every browned bit from the base. Add the chopped tomatoes, stock, jalapeños and sugar, then return the sweet potato.
- Simmer uncovered for 35–40 minutes, stirring occasionally, until the sweet potato is tender and the sauce is thick enough to hold a spoon trail.
- Add the black beans and dark chocolate. Simmer for another 8 to 10 minutes, until glossy. The chocolate should deepen the chilli without announcing itself as chocolate.
- Stir in half the lime juice, taste and add the rest as needed. Season with salt and black pepper. Finish with the chopped coriander. Warm the optional tortillas according to their packet instructions and serve with the optional plant-based soured cream if using.
Per serving
- kcal
- 424
- protein
- 14.1g
- fibre
- 16g
- carbs
- 69.2g
- fat
- 8g
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