sweet potato black bean chickpea chili vegan

Sweet Potato, Black Bean and Chickpea Chili [vegan]

Name: Sweet Potato, Black Bean and Chickpea Chili [vegan]
Prep time: 15 min
Total time: 30 min
Ingredients: 600g sweet potato (peeled and cut in 1.5cm dice) [1lb 5oz]; 1 large red pepper (cut in 2cm dice); 2 x 400g cans chopped tomatoes [2 x 14oz]; 2 x 400g cans black beans (rinsed and drained) [2 x 14oz]; 400g can chickpeas (drained) [14oz]; 250ml water [UK 8fl oz / US 1 cup]; 1 large onion (finely chopped); 4 garlic cloves (crushed); 1tsp ground coriander; 1tsp ground cumin; 1/2tsp ground cinnamon; 1 to 2 Tbsp chili powder (according to taste); 1 Tbsp cider vinegar; 2 limes; 2 tsp cocoa powder; 1 tsp caster sugar; 3 Tbsp olive oil; salt & pepper; 1 bunch fresh coriander to serve

Published on January 20, 2014 | In Mexican | By theflexitarian |

2 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

I love chilli and here I combined the flavours of this sweet potato, black bean and chickpeas chili with cocoa powder. This dish makes a hearty dinner that vegans, vegetarians and non vegetarians can enjoy together.

Serve it with rice, tortilla chips and (vegan) cheese.

Dairy-Free, Egg-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

600g sweet potato (peeled and cut in 1.5cm dice) [1lb 5oz]
1 large red pepper (cut in 2cm dice)
2 x 400g cans chopped tomatoes [2 x 14oz]
2 x 400g cans black beans (rinsed and drained) [2 x 14oz]
400g can chickpeas (drained) [14oz]
250ml water [UK 8fl oz / US 1 cup]
1 large onion (finely chopped)
4 garlic cloves (crushed)
1tsp ground coriander
1tsp ground cumin
1/2tsp ground cinnamon
1 to 2 Tbsp chili powder (according to taste)
1 Tbsp cider vinegar
2 limes
2 tsp cocoa powder
1 tsp caster sugar
3 Tbsp olive oil
salt & pepper
1 bunch fresh coriander to serve

Nutrition Info

Instructions

Heat olive oil in a large saucepan. Fry together onion, garlic, ground coriander, ground cumin, chili powder and cinnamon until onion is soft.
Add diced sweet potato, red pepper, canned tomatoes and water.
Bring to boil. Then cooked covered under medium heat for 10 mins.
Add black beans, chickpeas, and cider vinegar. Cook uncovered under medium heat for 20mins until vegetables are cooked and liquid has thickened.
Add cocoa powder, sugar, lime juice and season to taste.
Add chopped fresh coriander just before serving.