Three Bean Chilli with Baked Sweet Potatoes

• 4sweet potatoes, about 250g each
• 1 tbspolive oil
• fine salt
• 2 tbspolive oil
• 1large onion, chopped
• 2red peppers, diced
• 3garlic cloves, crushed
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspdried oregano
• 1 tbspchipotle paste
• 1 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 1 x 400gtin kidney beans, drained and rinsed
• 1 x 400gtin black beans, drained and rinsed
• 1 x 400gtin pinto beans, drained and rinsed
• 200mlvegetable stock
• black pepper
• 150gGreek yoghurt
• 20gcoriander, chopped
• 2limes, cut into wedges
• 3spring onions, sliced

Method

1. 1Heat the oven to 200C fan. Prick the sweet potatoes all over, rub with the tablespoon of olive oil and a good pinch of salt and bake on a tray for 45 to 50 minutes until a knife slides in with no resistance and the skins have crisped and blistered.
2. 2Heat the 2 tablespoons of olive oil in a large pan over a medium heat. Cook the onion and peppers with a pinch of salt for 10 minutes until soft. Stir in the garlic, cumin, paprika, oregano, chipotle and tomato puree for a minute until the spices smell toasty.
3. 3Add the tomatoes, all three tins of beans and the stock with a teaspoon of salt and plenty of pepper. Simmer with the lid off for 25 minutes, stirring now and then, until thick. Crush a ladleful of beans against the side of the pan and stir it back in to thicken the sauce.
4. 4Taste the chilli. It should be smoky and gently hot; add more chipotle for heat or a squeeze of lime if it tastes flat.
5. 5Split the sweet potatoes down the middle, push the ends to open them, and season the flesh with salt. Pile the chilli in and over, top with yoghurt, coriander and spring onions and serve with lime wedges.

Per serving

kcal

682

protein

26.7g

fibre

23.4g

carbs

115.2g

fat

14.9g