Sweet Potato, Black Bean and Chickpea Chili [vegan]
Burstying with flavours this sweet potato, black bean and chickpeas chilliis enhanced withh cocoa powder.
Equipment
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Ingredients
- 600 g sweet potato - peeled and cut in 1.5cm dice
- 1 large red pepper - cut in 2cm dice
- 800 g can chopped tomatoes
- 800 g can black beans
- 400 g can chickpeas
- 250 ml water
- 1 large onion - finely chopped
- 4 garlic cloves - crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp 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
Instructions
- Heat olive oil in a large saucepan. Fry together the onion, garlic, ground coriander, ground cumin, chili powder and cinnamon until onion is soft.
- Add the diced sweet potato, red pepper, canned tomatoes and water.
- Bring to boil. Then cooked covered under medium heat for 10 mins.
- Add the black beans, chickpeas, and cider vinegar. Cook uncovered under medium heat for 20mins until the vegetables are cooked and liquid has thickened.
- Add the cocoa powder, sugar, lime juice and season to taste.
- Add chopped fresh coriander just before serving.
Nutrition
Serving: 250gCalories: 381kcalCarbohydrates: 64gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 948mgPotassium: 1212mgFiber: 18gSugar: 10gVitamin A: 14996IUVitamin C: 52mgCalcium: 167mgIron: 6mg