Sweet Potato & Black Bean Chilli

Sweet Potato & Black Bean Chilli

  • Vegetarian
Full of flavour this hearty chilli will keep both vegans and meat-eaters happy !
	    
               
  • 25 Mins

    Cooking Time

  • easy

    Difficulty

  • 15 Mins

    Prep Time

  • 4 People

    Serves

  • 1 tablespoon oil
  • 2 fresh jalapeno chillies or long green chillies, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 2 1/2 teaspoons ground cumin
  • 600 g sweet potato, peeled, cut into 3 cm pieces
  • 500 mL Continental Superb Stock Vegetable
  • 400 g canned cherry tomatoes
  • 2 x 400 g canned black beans, rinsed and drained
  • fresh coriander, to garnish
  • steamed rice, to serve

Sweet Potato & Black Bean Chilli
  1. Heat oil in a large saucepan over medium heat. Add chilli, garlic and cumin. Cook stirring for 1 min. Add sweet potato and cook, stirring for 2 mins.

  2. Stir in stock, tomatoes and beans. Bring to the boil. Reduce heat to medium. Cook, uncovered, for 20 mins, stirring occasionally or until sweet potato is tender.

  3. Garnish with coriander leaves and serve with steamed rice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 455.61 kcal
Protein (g) 17.91 g
Sugar (g) 9.75 g
Fat (g) 6.04 g
Fibre (g) 19.6 g

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