Sweet Potato & Black Bean Chilli

Name: Sweet Potato & Black Bean Chilli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 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 hot water; 1 pot Continental Stock Pot Sensations Vegetable Stock Pot; 400 g canned cherry tomatoes; 2 x 400 g canned black beans, rinsed and drained; fresh coriander, to garnish; steamed rice, to serve

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 hot water
1 pot Continental Stock Pot Sensations Vegetable Stock Pot
400 g canned cherry tomatoes
2 x 400 g canned black beans, rinsed and drained
fresh coriander, to garnish
steamed rice, to serve

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.
Stir in hot water, stock pot, tomatoes and beans. Bring to the boil, stirring occasionally. Reduce heat to medium. Cook, uncovered, for 20 mins, stirring occasionally or until sweet potato is tender.
Garnish with coriander leaves and serve with steamed rice.