sweet potato and black bean chipotle chilli
This warming vegetarian one pot is made with chipotle paste which gives it a delicious earthiness. You can of course leave this out if you don’t have - but it does make it extra special and so it’s worth hunting out this Mexican mix of jalapeño peppers, spices and vinegar. This chilli is delicious on its own - but if you need something extra then serve with a little quinoa or brown rice.
ingredients
serves 2 with leftovers
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
1 celery stalk, sliced
200g butternut squash, peeled and cut into small chunks
1 sweet potato, cut into small chunks
1 tablespoon of chipotle paste
1/4-1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 tin of chopped tomatoes
1 tin of black beans
large handful of kale leaves, finely shredded
Optional to serve
sliced avocado
coconut or Greek yoghurt
fresh coriander leaves
method
prep time: 40 mins
Heat the oil in a large pan and cook the onion, carrots and celery over a gentle heat with a pinch of salt for 8-10 minutes.
Add the butternut squash and sweet potato. I don’t peel the sweet potato, but I do the butternut squash. This is personal preference so I leave it up to you.
Add the chipotle paste and the cumin and cayenne pepper.
Stir everything together for the spices to mingle.
Add the tinned tomatoes and then fill the tin with water and add this to the pan.
Put a lid on and leave over a gentle heat.
Cook for about 25 minutes until the squash and sweet potato are soft. You might need to add a little more water so keep checking.
Add the drained black beans and the kale and cook for about 5 minutes more until the kale is soft.
Serve with a spoonful of Greek or coconut yoghurt, some sliced avocado and coriander leaves.
the health boost tip
We are finding more and more people are looking for quick and easy vegetarian meals that don’t resort to using fake meat substitutes. This warming one pot is a perfect example to warm the soul and body.
