Sweet potato and black bean chilli

Long classed as a ‘superfood’, tomatoes contain only 14 calories per 100g, no cholesterol and virtually no fat, are a source of essential vitamins A, C and E, contain potassium, and are a great source of fibre.

Sweet Potato and Black Bean Chilli is perfect for a healthy family meal any day of the week, or for cooking up for the freezer.

INGREDIENTS

(Serves four)
1 tablespoon plus 2 teaspoons
extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic,minced
1 tablespoon chili powder (and another one if you like it hot!)
4 teaspoons ground cumin
½ teaspoon ground jalapenos
¼ teaspoon salt
2½ cups water
2 400g cans black beans, rinsed
1 400g can Cirio chopped tomatoes
4 teaspoons lime juice
½ cup chopped fresh coriander

METHOD
Heat the oil in a casserole dish over a medium-high heat. Add the sweet potato and onion and cook, stirring often, until the onion is beginning to soften (about four minutes).

Add the garlic, chili powder, cumin, ground jalapeno and salt, and cook, stirring constantly, for 30 seconds.

Add the water and bring to a simmer. Cover, reduce heat to maintain a  gentle simmer and cook until the sweet potato is tender (10 to 12 minutes).

Add the beans, tomatoes and lime juice; increase the heat to high and return to a simmer, stirring often.

Reduce heat and simmer until slightly reduced (about five minutes). Remove from the heat and stir in the coriander. Serve with wholemeal bread.