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For the chilli:
- Heat the oil in a large pot over a medium heat and cook the onion for 5-6 minutes until translucent and soft. Season with some salt and black pepper and add the chilli powder, cumin and cinnamon.
- Add the sweet potatoes and cook for 3-4 minutes. Add the salsa and vegetable stock. Bring to a boil over a medium-high heat, then reduce the heat to a simmer.
- Add black beans, cover and cook for 30 minutes or until the sweet potatoes are just fork tender.
- Ladle into serving bowls and top with grated Cheddar, fresh coriander, avocado and lime juice.
Note: kidney beans can be used as an alternative to black beans, if you wish.
Per serving 376kcals, 4.1g fat (0.6g saturated), 69.8g carbs, 5.1g sugars, 18.2g protein, 15.6g fibre, 0.928g sodium
TOP TIP: Like all chillies, this dish tastes even better when made a day ahead and kept in the fridge!
DinnerVeganFreezer-friendlyMeat-freeCholesterol-friendly recipesVegan DinnersLow-fatAmericanOne-potMexicanFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it HealthyVegetarian
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