sweet potato chilli

For when the weather outside is frightful, and you want a great big bowl of something tasty 🙂 I do still love lentil chilli, but went off it slightly after several episodes of cooking it in very large quantities. And this is lovely for a change (and on its own merits!).

2013-10-29 13.06.56

(serves 3-4)

1 medium onion
2 cloves garlic
1 medium sweet potato – about 454g
400g can chopped tomatoes
400g can kidney beans, rinsed (1 cup cooked = 1/2 cup dried if you’re soaking your own)
400g can other beans, rinsed (ditto)
110g can tomato purée
1 tbsp mild chilli powder
1/2 tsp ground cumin
1/2 tsp ground oregano
2 cups water
40g dark chocolate

  1. Heat 2 tbsp vegetable oil in a pan.
  2. Dice the onion and mince the garlic. Add them to the pot. Continue to stir and cook.
  3. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.
  4. Rinse and drain the beans in a colander. Add them to the pot along with everything else. Stir until everything is well combined. Place a lid on the pot and allow the chilli to come up to a simmer. Let the chilli simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened.
  5. Serve hot, topped with sour cream or plain yoghurt, grated Cheddar cheese, and pitta bread or nachos.
Notes
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