INGREDIENTS
For the chilli:
1 tbsp olive oil
1 onion, chopped
Salt and black pepper
1 tbsp chilli powder
2 tsp ground cumin
½ tsp ground cinnamon
3 sweet potatoes, scrubbed and chopped into bite-sized pieces
1 x 400g jar of salsa
900ml vegetable stock
1 x 400g tin of black or kidney beans, rinsed and drained
To serve:
Cheddar, grated
Fresh coriander, chopped
Avocado, chopped
Lime wedges, for squeezing
- Heat the oil in a large pot over a medium heat and cook the onion for 5-6 minutes until translucent and soft. Season with some salt and black pepper and add the chilli powder, cumin and cinnamon.
- Add the sweet potatoes and cook for 3-4 minutes. Add the salsa and vegetable stock. Bring to a boil over a medium-high heat, then reduce the heat to a simmer.
- Add black beans, cover and cook for 30 minutes or until the sweet potatoes are just fork tender.,
- Ladle into serving bowls and top with grated Cheddar, fresh coriander, avocado and lime juice.
Per serving: 376kcals, 4.1g fat (0.6g saturated), 69.8g carbs, 5.1g sugars, 18.2g protein, 15.6g fibre, 0.928g sodium
