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Black bean & sweet potato chilli
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1 tbsp olive oil
1 medium onion, finely chopped
1 red pepper, deseeded and diced
1-2 tsp (10g) Cooks’ Ingredients Smoky Steak Rub
400g can essential Chopped Tomatoes With Olive Oil And Garlic
250ml Cooks’ Ingredients Vegetable Stock
2 tbsp essential Tomato Purée
375g sweet potatoes, peeled and cut into 2cm cubes
400g can black beans, drained
1 medium Savoy cabbage, core removed, finely shredded
Coriander sprigs, to garnish
1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 4-5 minutes to soften. Add the red pepper and cook for 2 minutes before adding the steak rub and cooking for a further 1-2 minutes.
2. Stir in the tomatoes, stock, tomato purée and sweet potato. Bring to a simmer, cover and cook for 15 minutes. Add the black beans and simmer for a further 10 minutes until the potato is tender. Season.
3. Meanwhile, steam or simmer the cabbage in boiling water for 3-5 minutes until just tender and drain. Divide between serving bowls, spoon over the chilli and scatter with coriander to serve.
Typical values per serving:
Low in saturated fat; 2 of your 5 a day.
This recipe was first published in February 2019.