sweet potato & bean chilli
sweet potato & bean chilli
Prep time
Cook time
Total time
Author: the fertility kitchen
Recipe type: main
Cuisine: gluten-free, vegan
Serves: 6
Ingredients
- 1 tbsp olive oil
- 1 medium brown onion, diced
- 2 garlic cloves, crushed
- 1 tbsp mild chilli powder
- 1 medium sweet potato, peeled and cubed
- 1 tin chopped tomatoes
- 200ml water
- Pinch sea salt
- 1 courgette, diced
- 1 tin kidney beans
- 1 tin black beans
- 80g fresh spinach, washed and dried
- 1 avocado, cubed
Instructions
- Heat the oil over a medium heat and fry the onion until translucent, about 5 minutes. Add the garlic and fry until fragrant, about 1 minute. Add the chilli powder and fry for a further minute.
- Add the sweet potato and stir well to coat in the chilli powder. Add the chopped tomatoes, water and pinch of salt. Bring to a simmer, lid on, for 10 minutes over a low heat.
- Add the courgette, kidney beans and black beans, stir well and simmer for a further 10 minutes.
- Add the spinach to the top of the chilli and without stirring, place the lid back on to steam the spinach for 3 minutes. Then stir it through.
- Serve in big bowls with brown rice and a green salad and garnished with the cubed avocado.
I have made this dish a couple of times now and is lovely, don’t miss the meat at all. It all goes into one pot so nice and easy. Highly recommend this to anybody.