Sweet Potato & Black Bean Chilli Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Comfort food
Entertaining
Main meals
Is there anything more wholesome and satisfying than a classic black bean chilli? Yes indeed, this chilli, loaded with chunks of sweet potato and dollops of fresh, creamy, cashew sour cream swirled on top.
You will need
Serves 4
- 2 red onions, finely diced
- 1 red capsicum, finely diced
- 1 medium sweet potato, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons dried oregano
- 2 teaspoons chilli flakes (optional)
- 4 cloves garlic, crushed
- 3 cans of black beans, drained (we use a mixture of black beans, kidney beans and white kidney beans) and rinsed well
- 2 cups cherry tomatoes*
- 1/4 cup tomato paste
- 2 cups water
- 1/2 bunch kale, stems removed and sliced
Cashew sour cream
- 1 cup cashews, soaked for 2 hours
- 1 teaspoon apple cider vinegar
- 1 lime, juiced
- 1/4 cup almond milk**
- 1/2 teaspoon salt
To serve
- Fresh bread or tortilla
- Corn chips
- Lime and coriander
- Avocado, diced (optional)
Recipe: Panacea's Pantry
Directions
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Step 1
Heat a large skillet over a medium flame. Once hot, add oil and heat for 30 seconds, then add onion and salt and sauté for 3 mins or until the onion is tender. Next, add capsicum and sweet potato and cook for a further 5 minutes.
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Step 2
Pour in spices and crushed garlic and cook for 1 minute. This helps to brown off the spices and enhance the flavour.
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Step 3
Add drained beans, tomatoes, tomato paste and water and cook on low–medium heat for 20 minutes, stirring occasionally. If at any stage you need to add a splash of water, do so (you want the chilli to have a nice amount of sauce, it should not be dry).
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Step 4
While your chilli is cooking, prepare the sour cream. Combine all of the ingredients in a blender and blend for 1 minute, or until completely smooth.
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Step 5
Finally, after the chilli beans have cooked for 20 minutes, add in the kale and cook a further 5 minutes. At this point, we recommend blending around a 1/2 cup of the mixture to create the best texture. This is easiest to do with a stick blender – just use the stick blender to blend a few patches and mix it all together. Alternatively, remove around 1/2 cup of the chilli beans and blitz in a blender. Pour the blended mix back into the skillet and mix through.
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Step 6
Top with sour cream, extra lime juice and fresh coriander. Serve with bread or corn chips.
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Hot tip!
*If you do not have cherry tomatoes, you can use 3–4 large tomatoes chopped, or 2 cans of tinned tomatoes.
**Almond milk creates the best flavour, but you can sub for oat, rice or soy milk.
Recipe: Panacea's Pantry
