For the chilli:
1 tbsp olive oil
1 onion, chopped
Salt and black pepper
1 tbsp chilli powder
2 tsp ground cumin
½ tsp ground cinnamon
3 sweet potatoes, scrubbed and chopped into bite-sized pieces
1 x 400g jar of salsa
900ml vegetable stock
1 x 400g tin of black or kidney beans, rinsed and drained
Fresh coriander, chopped
Lime wedges, for squeezing
- 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.
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!