Get stuck into this heart warming chilli – make double and stick it in the fridge or freezer.
2 tbsp olive oil
1 red onion, chopped
1 red pepper, chopped
2 carrots, chopped
1 large sweet potato, peeled and cut into 2cm cubes
4 garlic cloves, minced
1 tbsp chili powder (depending how spicy you want it)
2 tsp cumin
1 tsp cayenne pepper (depending how spicy you want it)
2 tsp unsweetened cocoa powder
¼ tsp ground cinnamon
1 tin chopped tomatoes
1 tin black beans, rinsed and drained
1 tin kidney beans, rinsed and drained
2 cups vegetable stock
2 tbsp fresh coriander, chopped, plus more for garnish
1 to 2 teaspoons lime juice
To garnish: chopped coriander, sliced avocado, greek yogurt, feta cheese
Warm the olive oil In a large heavy bottomed saucepan. Add the chopped vegetables (onion, peppers, carrots and sweet potatoes) and a pinch of salt and pepper. Cook, stirring occasionally, for about 5 minutes.
Reduce the heat to medium-low. Add the garlic and spices cook for 1 minute while stirring.
Add liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
Stir through the lime juice and season with S&P if needed.
To thicken up the chilli use a potato masher to mash the veggies a bit.
Garnish with a little bit of each if you have: chopped coriander, sliced avocado, greek yogurt, feta cheese.