Sweet Potato Bean Chilli

Ingredients

• 500g sweet potatoes peeled and cubed, 2cm
• 4 tbsp extra virgin olive oil divided
• 1/2 tsp cayenne pepper
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 lime cut into wedges
• 1 onion chopped
• 2 mixed peppers chopped
• 2 garlic cloves finely chopped
• 2 fresh mixed chillies finely chopped, deseeded for less heat
• 3/4 teaspoon chipotle chilli flakes
• 1 tin kidney beans
• 1 tin black beans
• 2 tins quality chopped tomatoes
• 200g long grain rice
• 15g fresh coriander finely chopped
• 150g natural yoghurt
• 1 1/4 tsp salt divided
• 1/4 tsp freshly ground black pepper

Method

1. Roast the sweet potatoes

   Preheat oven to 200°C. Toss cubed sweet potatoes with 2 tbsp of the olive oil, 1/2 tsp cayenne, 1 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/4 tsp each of salt and black pepper. Spread the sweet potato cubes on a roasting tray. Roast for 40–45 minutes until golden and tender.

2. Chop the vegetables

   While they roast, chop the onion, peppers, garlic and chillies.

3. Soften the onion and peppers

   Meanwhile, heat the remaining 2 tbsp olive oil in a large pan over medium heat. Add the chopped onion, peppers and garlic and cook for about 5 minutes until starting to soften.

4. Add the chillies

   Stir in the chopped chillies and chipotle chilli flakes and cook for 3–4 minutes until fragrant.

5. Add the beans and tomatoes

   Drain and rinse the kidney beans and black beans, then add to the pan along with the tinned tomatoes. Bring to a simmer.

6. Simmer the chilli

   Cook gently for about 25 minutes, stirring occasionally, until thickened. Add a splash of water if it starts to dry out.

7. Cook the rice

   While the chilli simmers, rinse 250ml (about 200g) long grain rice in cold water three times until the water runs mostly clear. Drain, then add to a saucepan with 470ml boiling water. Cover and bring to the boil on a medium burner, then reduce to the lowest heat for 12–15 minutes, or until water is fully absorbed. Do not lift the lid while it cooks. Remove from heat and leave covered until ready to serve.

8. Stir in the sweet potatoes

   Tip the roasted sweet potatoes from the tray into the chilli and stir through along with most of the coriander. Season with the remaining 1 tsp salt.

9. Top and serve with the rice

   Serve topped with the remaining coriander and yoghurt, with rice and lime wedges alongside.

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