Black Bean Chili

Baked Sweet Potatoes Stuffed with Black Bean Chili topped with Grilled Corn Salsa

BLACK BEAN CHILI

This versatile chili is perfect to feed a crowd or for a few easy weeknight meals. Simple, clean and packed full of veggies and beans it is hearty and slightly spicy. The secret sweet potato add gives this chili a slightly sweet depth of flavor. 

You can modify the spice to your taste and serve with avocado, salsa and spring onion or serve with corn chips and a side salad for a casual meal. 

INGREDIENTS

1 tablespoon oil of choice (grapeseed, avocado, olive)

4 large carrots

2 large stocks of celery

2 small yellow onions

1 small sweet potato

·         1 fresh Jalapeno chili diced fine for a spicier version 

2 x 400g cans of Black Beans

2 x 400g of diced Tomatoes

1 x 400g of Kidney Beans

1 x 700g jar of Tomato Puree/passata

1 cup of stock of choice vegetable, chicken etc.

1 tablespoon Coriander

1 teaspoon Garlic powder

1 teaspoonOnion powder

½ teaspoon Chili powder

½ teaspoon Cayenne

½ teaspoon Paprika

½ teaspoon Cumin

2 tablespoons of Tomato Paste 

In a large pot on the stove heat oil on medium heat. In a food processor, or by hand finely dice onion and garlic and add to pot. Dice or process carrot and celery and add to pot. Cook down for 3-4 minutes until fragrant.

Add herbs and spices (and jalapeno if adding) Let cook for 5 minutes until fragrant and translucent. Add rinsed and drained beans, tomato puree and stock. Chop or process sweet potato into small rice sized pieces. Add to pot. Cook for 30 minutes or so on low/medium heat. When liquid rises to the top add tomato paste and stir through.  

Let simmer for one hour minimum on low heat up to 3 or 4 hours for maximum flavor. Can be made ahead of time and stored in the refrigerator for 3 to 4 days. Makes 8 servings. Freezes well. Enjoy! xx

*Note This recipe as is is just warm on the heat scale. For a spicier version you can increase your dry herbs and spices to your liking and also add that extra jalapeno.