Smoky Black Bean and Sweet Potato Chili

A deep, smoky chili built on black beans and sweet potato instead of meat, and nobody asks where the meat went. Day two is even better, which is the point of chili.

Serves 445 minutes plant-basedveggiedairy-freegluten-free

• ✓Black beans bring plant protein and fiber — two cans of them.
• ✓Sweet potatoes are a source of beta-carotene, which is what makes them orange.
• ✓Avocado on top adds unsaturated fats.
• ✓Smoked paprika and cumin carry the flavor; there is no meat and no dairy in the pot.

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Ingredients

• •2 tbsp olive oil
• •1 onion, chopped
• •1 red bell pepper, diced
• •3 cloves garlic, sliced
• •2 tbsp chili powder
• •2 tsp smoked paprika
• •1 tsp ground cumin
• •2 medium sweet potatoes, in ½-inch cubes
• •2 cans (15 oz / 400 g each) black beans, drained
• •1 can (14 oz / 400 g) chopped tomatoes
• •1½ cups / 375 ml vegetable stock
• •salt and black pepper
• •lime, cilantro and sliced avocado, to serve

Method

1. Soften the onion and pepper in the oil, 5 minutes. Add garlic and all the spices for one minute, until the pot smells like a chili.
2. Add sweet potatoes, beans, tomatoes and stock. Bring to a simmer.
3. Cook uncovered 25 minutes, stirring occasionally, until the sweet potato is tender and the chili has thickened.
4. Mash a few spoonfuls of beans and potato against the side of the pot to thicken it further. Season hard.
5. Serve with lime squeezed over, cilantro and avocado on top.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.